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Caramel Custard

  • 4 cups scalded milk
  • 5 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup sugar
Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mold. Bake as custard. Chill, and serve proudly with Caramel Sauce.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009
15 min 30 min 45 min

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