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1/2 c. sugar 5 eggs 1/4 tsp. salt 3 c. milk 1 1/2 tsp. vanilla extract Butter eight 6-ounce custard cups. In small skillet over medium heat, melt 1/4 cup sugar, stirring until it is a light brown syrup. Pour syrup into buttered cups. Place cups in shallow baking pan for easy handling. Preheat oven to 300 degrees. In large bowl with mixer at low speed, beat eggs, salt and 1/2 cup sugar until lemon colored. Gradually beat in milk and vanilla extract. Pour mixture in cups; put hot water in pan to within 1-inch of top of cups; bake 1 hour until knife inserted in center comes out clean. Cool on wire racks; refrigerate, with knife loosen custard from cups and invert onto dessert dishes, letting syrup run down sides on to dish. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |