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Baked Caramel No.1

  • 1 cup sugar
  • 4 eggs yolk
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1/4 teaspoon salt
Caramelize the one top of sugar. When a delicate brown color, pour into a well-buttered charlotte russe mold or into individual cups; set away to cool off.
Scald milk; mix eggs, one fourth cup of sugar, and salt, add milk; strain into mold on to cold cramel; add seasoning and and bake the same as Baked Vanilla Custard.
Unmold and serve proudly with Caramel Sauce.
Submitted by Cassyjean - Torrington, CT Jul 17, 2009
15 min 30 min 45 min

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