Simple Caramel Custard
|Sugar||1⁄3 Cup (5.33 tbs)|
|Evaporated milk||1 Ounce, can|
|Sugar||1⁄4 Cup (4 tbs)|
In small skillet heat and stir the 1/3 cup sugar over medium heat till sugar melts and becomes golden brown.
Quickly pour caramelized sugar into a 3-cup ring mold, tilting mold to coat bottom and sides.
In bowl beat eggs; stir in milk, the 1/4 cup sugar, vanilla, and salt.
Pour into caramel-coated mold.
Set mold in baking pan on oven rack.
Pour hot water around mold in pan to a depth of 1 inch.
Bake, uncovered, in 325° oven for 50 to 55 minutes or till a knife inserted halfway between center and edge comes out clean.
Carefully loosen custard from sides and center; invert on platter.