BAKED CUP CUSTARD

4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart milk
Caramel Syrup (recipe follows)

Beat eggs, sugar, salt, and vanilla together. Scald milk over low heat and add slowly to the egg mixture, stirring constantly.

Pour caramel syrup or desired flavoring into baking molds or small Pyrex molds, then pour custard mixture on top of that.

Place molds in pan of water in slow oven at 300 degrees F and bake about 1 hour. Test with a knife, which will come out clean when custard is set. When cooled, unmold into serving dishes.

CARAMEL SYRUP

1 cup sugar
1 teaspoon whiskey (optional)

Melt 1 cup sugar. When cooled, use 1 teaspoon per custard mold to coat bottom of mold before adding custard. One teaspoon whiskey may be added to this as flavoring if desired.

Servings: 4
From: Louisiana Keepsake
Source: Best of the Best from Louisiana by Gwen McKee, Barbara Moseley