Caramel Egg Custard
|Caramel||1 Cup (16 tbs)|
|Granulated sugar||1 Tablespoon|
|Custard||1 Cup (16 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Vanilla extract||2 Teaspoon|
|Granulated sugar||1 Teaspoon|
Spray two 6-ounce custard cups with nonstick cooking spray.
Place cups in 8 x 8 x 2-inch baking pan and pour boiling water into pan to a depth of about 1 inch; set aside.
Fill a second baking pan with ice water; set aside.
In small nonstick saucepan combine sugar and water and cook over medium heat, stirring constantly, until sugar dissolves and browns (be very careful not to burn); immediately pour half of mixture into each sprayed cup, tilting each cup to coat sides.
Transfer custard cups from pan of boiling water to pan of ice water to harden caramel.
Preheat oven to 325°F.
In bowl thoroughly combine all ingredients for custard; pour half of mixture into each caramel-coated cup.
Set cups in 8 x 8 x 2-inch baking pan and pour boiling water into pan to a depth of about 1 inch; bake for 20 to 30 minutes (until a knife, inserted in center of custard, comes out clean).
Remove baking pan from oven and cups from water bath; let custard stand at room temperature for 10 to 15 minutes.
Unmold custard by loosening edges with point of sharp knife; invert onto serving plate. Serve with caramel sauce,if desired.