This recipe is from a free booklet from Better Homes and Garden that came with a purchase of Karo Syrup.

Butter Pecan Dessert Cups

4 beaten eggs
1/4 cup butter or margarine, melted
2/3 cup undiluted evaporated milk
1/4 cup sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped pecans

In a medium bowl combine eggs, butter or margarine, evaporated milk, sugar, corn syrup, salt and vanilla. Beat until well blended. Add pecans.

Ladle into six 6-ounce custard cups. Place in a pan about 2 1/2 inches deep. Pour water around cups to a depth of 1 inch.

Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool. Chill.

Makes 6 servings.