CREME CARAMEL1 cup sugar, divided use 5 eggs 1/4 tsp. salt 3 cups milk 1 1/2 tsp. vanilla Preheat oven to 350 degrees F. Butter eight 6-oz. custard cups or ramekins. In a small skillet over medium heat, melt 1/2 cup sugar, stirring constantly until it's a light brown syrup. Pour into buttered cups. Place cups in baking pan for easy handling. In a large bowl with mixer at low speed, beat eggs, salt and remaining 1/2 cup sugar until lemon-colored. Gradually beat in milk and vanilla. Once mixture has settled, with all the air bubbles out, pour mixture into cups. Put hot water into baking pan to within 1 inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife and invert on individual serving plates. Servings: 8 Adapted from source: The Lady and Sons Savannah Country Cooking by Paula Deen
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