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Caramel Custard

Source of Recipe


Southern Living, November 2001






List of Ingredients



• 1½ cups sugar, divided
  
• ½ cup water
  
• 3 large eggs
  
• 2 egg yolks
  
• 2½ cups warm milk
  
• 1 Tbsp vanilla extract
  






Instructions



1. Combine 1 cup sugar and ½ cup water in a heavy saucepan; cook over low heat 10 minutes or until sugar caramelizes, tipping pan to incorporate mixture. Pour evenly into 8 (4-ounce) custard cups.
   
   
2. Whisk together eggs, egg yolks and remaining ½ cup sugar until blended. Gradually add warm milk, whisking constantly; stir in vanilla. Pour mixture into prepared custard cups. Cover each with aluminum foil; place in a jellyroll pan. Add hot water to pan to a depth of ¼ to ½ inch.
   
   
3. Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove custard cups from water; uncover. Cool in cups on a wire rack. Cover and chill 3 hours. Run a knife around edge of custard to loosen; invert each onto a dessert plate.
   
   Makes 8 servings.