Skillet Caramel Custard
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|Eggs||4 , slightly beaten|
Heat a heavy 9-inch skillet that has an oven-proof handle.
Gradually sprinkle 1/2 cup of the sugar into the pan and allow to caramelize over low heat.
Shake skillet vigorously to distribute sugar.
Allow sugar to caramelize only to the stage of a golden amber color.
Do not burn.
Remove from heat; tip skillet from side to side and around to form a glazed coating on entire bottom and sides.
Combine remaining sugar with the salt and flour and blend with the milk and vanilla.
Add to eggs and mix well.
Pour into the prepared skillet.
Place in a pan of hot water and bake in a moderately slow oven (325° F.) for about 40 minutes or until a knife inserted about 1/2-inch from center comes out clean.
Cool at room temperature.
To serve, spoon some of the caramel sauce at the bottom over each serving.