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Ingredients

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Directions

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  • For caramel syrup, in a heavy medium-size skillet, cook the 2/3 cup sugar over medium-high heat (don't stir) until the sugar begins to melt, shaking saucepan occasionally. Reduce heat to low and cook until syrup is golden brown, stirring frequently.

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  • Divide the caramel syrup among six 6-ounce custard cups, tilting cups to spread syrup. Set cups in a 13x9x2-inch (3-quart rectangular) baking dish. Allow to stand for 10 minutes.

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  • Meanwhile, for custard, in a mixing bowl, stir together eggs, milk, half-and-half or light cream, the remaining 2/3 cup sugar, and the vanilla. Pour into the caramel-coated custard cups. Set pan with custard cups in oven on rack. Pour boiling water into the dish around custard cups to a depth of 1 inch.

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  • Bake in a 325 degree F oven for about 45 minutes or until a knife inserted near centers comes out clean. Remove custard cups from baking dish and cool on wire rack. Cover; refrigerate for at least 3 hours.

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  • To serve, loosen edges of custard cups with a spatula or knife, slipping point of spatula down sides to loosen; invert onto dessert plates. Makes 6 servings.

Tips

Prepare custards up to 24 hours ahead. Cover and refrigerate.

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