Baked Caramel Custard
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs/4 egg yolks||2 Large|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs), scalded|
Melt 3/4 cup sugar in small skillet, stirring constantly until pale brown.
Divide caramelized sugar among 6 custard cups; turn cups so caramel will coat sides.
Meanwhile, mix eggs, 1/3 cup sugar, salt, and vanilla.
Add milk gradually.
Strain into custard cups.
Place cups in pan of hot water.
Bake in 350 Â°F oven 30 to 35 minutes or until silver knife comes out clean.
Remove from hot water immediately.