Baked Caramel Custard
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Strong coffee||1 1⁄2 Cup (24 tbs)|
1. Start oven, set at Moderate, 350° F. Fill a shallow pan half full of water.
2. Put 1/2 cup of sugar in a 1 1/2-quart heat-proof baking dish or pan. Set it over low heat until the sugar melts and turns golden. Remove the dish and let it cool 1 or 2 minutes. The caramel should completely cover the bottom of the dish.
3. Meanwhile scald the milk with the coffee. Add the eggs beaten with the rest of the sugar, salt and vanilla. Mix and pour over the caramel in the baking dish. Set the dish in the pan of hot water.
4. Bake 25 to 30 minutes.