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5 eggs 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. |