4/5
(1 Votes)
Ingredients
- 1 1/4 cups sugar
- 2 tbsp water
- 2 eggs, slightly beaten
- 2 tbsp brandy
- 1/2 tsp vanilla
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 ground allspice
- dash of salt
- 2 cups milk, scalded and cooled
Preparation
Step 1
Heat 3/4 of the cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Gradually stir in water. Divide syrup evenly among six 6-oz custard cups. Allow syrup to harden in cups about 10 minutes.
Heat oven to 350.
Mix remaining 1/2 cup sugar, the eggs, brandy, vanilla, nutmeg, cinnamon, allspice and salt. Gradually stir in milk. Pour custard mixture over syrup. Place cups in rectangular pan, 13x9 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edges comes out clean. Remove cups from water. Refrigerate until chilled. Unmold at serving time.