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Ingredients
- 3 large eggs
- 1/3 C sugar
- 1 tsp vanilla
- Dash salt
- 2 1/2 C very warm milk
- Ground nutmeg
- CARAMEL CUSTARD SYRUP
- 1/2 C sugar
Details
Preparation
Step 1
1. Heat oven to 350.
Before making custard, heat 1/2 C sugar in heavy 1-quart saucepan over low heat 10 - 15 minutes, stirring constantly with wooden spoon, until sugar is melted and golden brown. Sugar becomes very hot and could melt a plastic spoon.
Immediately divide syrup among six 6-oz custard cups before the sugar hardens in saucepan; carefully tilt cups to coat bottoms (syrup will be extremely hot.)
Let syrup harden in cups about 10 minutes.
Make custard as directed in step 2; pour over syrup in cups.
2. Mix eggs, sugar, vanilla and salt in medium bowl with wire whisk or fork. Gradually stir in milk. Pour into six 6-oz custard cups over hardened syrup. Sprinkle with nutmeg.
3. Place cups in rectangular pan, 13 x 9 x 2 inches,on oven rack. Pour very hot water into pan to within 1/2 inc of tops of cups,
4. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm or refrigerate and unmold before serving.
To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish on top of cup and, holding tightly, turn dish and cup upside down. allowing the custard to fall onto a plate.
Store covered in refrigerator up to 48 hours. .
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