CREME CARAMEL
1 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
1 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
MsgID: 3143376
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (19)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (19)
Board: Daily Recipe Swap at Recipelink.com
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