Creme Caramel
Source of Recipe
old magazine clipping
List of Ingredients
sugar
4 large eggs
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
mint sprigs and shredded lemon peel for garnishRecipe
About 3 1/2 hours before serving or early in day
1. Preheat oven to 325 degrees F. Grease six 6-ounce custard cups or heart shaped molds. In small saucepan over medium heat, heat 1/2 cup sugar until melted and caramel colored, stirring occasionally. Immediately pour into molds.
2. In large bowl, with wire whisk or fork, beat eggs and 1/4 cup sugar until blended. Beat in milk, vanilla, and salt; pour mixture into molds.
3. Place mold in 13" by 9" baking pan; fill pan with hot water to come halfway up sides of molds. Bake 50 to 55 minutes until knife inserted in center of custard comes out clean. Remove mold from water in baking pan. Unmold on plate.
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