1/2 c. sugar
1 tsp. vanilla
1/8 tsp. salt
2 1/2 c. milk
2 Tbsp. caramel ice cream topping
Lightly beat eggs. Add sugar, vanilla and salt; mix well.
Gradually stir in milk.
Divide caramel topping between 6 custard cups, UNGREASED; one
teaspoon in each. Place cups in a 13 x 9 baking dish. Pour egg
mixture into each cup. Cups will be full. Fill baking dish with
hot water to a depth of 1-inch. Bake, uncovered, at 350 degrees for 30 to
35 minutes or until center is almost set (mixture will jiggle).
Remove cups from water to a wire rack. Cool for 30 minutes.
Refrigerate for 3 hours or until thoroughly chilled. Invert and
unmold onto rimmed dessert dishes. Yields 6 servings.
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.