Caramel Custard
- 1/2 cup sugar
- 2 tablespoon water
- 1 quart milk
- 6 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla
One-half cup sugar, two tablespoon water, one quart milk, six eggs, one-half teaspoon salt, one teaspoon vanilla. Put sugar in pan, and stir until it melts and is light brown; add the water, and stir unto the warm milk. Beat eggs lightly, add salt and vanilla and part of the milk. Strain into the remainder of the milk, and pour into a buttered two-quart mold. Set the mold in a pan of lukewarm water, and bake from 30-40 minutes, or till firm. Serve with cream and fruit sugar.
Submitted by Jun 23, 2009
7 min 40 min 47 min
7 min 40 min 47 min