Swedish Caramel Custard
|Sugar||19 Tablespoon (1 Cup And 3 Tablespoons)|
|Boiling water||3 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Light cream||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Toasted slivered blanched almonds||1 Tablespoon|
Melt 1 cup sugar in skillet over low heat, stirring until lightly browned.
Add boiling water and heat, stirring, until syrup forms.
Pour into 1 1/2-quart baking dish, turning dish to coat bottom and sides.
Break eggs into a large bowl; add 3 tablespoons sugar and the salt; beat until frothy.
Add milk, cream, and vanilla and beat until thoroughly mixed.
Pour mixture into syrup-coated dish.
Set on rack in pan of hot water (water should be about 1 inch below rim of dish).
Bake in preheated slow oven (300°F.) for 1 1/2 hours, or until set (knife should come out clean when inserted in middle of custard).
Cool on rack; then chill.
Un-mold in deep serving dish, allowing sauce to run over custard.
Garnish with almonds.
Makes 8 servings.