From "River Road Recipes II... A Second Helping," in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVES: 6
- 1/2 cup sugar
- 3 eggs
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- Dash salt
- 2 cups milk
TO PREPARE:
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.
SERVES: 6
<<Yesterday's Recipe: Pork Tenderloin with Lime Cilantro Pesto
