From "River Road Recipes II... A Second Helping," in cooperation with your Daily Inbox Newsletter.


  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • Dash salt
  • 2 cups milk


In a small skillet, cook 1/2 cup sugar over moderate heat until it forms a light caramel-colored syrup.  Pour the syrup into 6 custard cups or into a 6- to 7-inch ring mold.  In a bowl, beat 3 eggs lightly and stir in 1/4 cup sugar, vanilla and salt.  Gradually beat in the milk that has been scalded.  Pour the mixture into prepared cups or mold and set in a baking pan.  Pour hot water around the cups/mold to reach three-quarters of the way up the sides.  Bake the custard in a 350 degree oven for about 45 minutes.  Remove from water and let cool on a wire rack.  Refrigerate and invert when ready to serve.


<<Yesterday's Recipe: Pork Tenderloin with Lime Cilantro Pesto

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