Recipe information
Yield
serves 8
Ingredients
1 cup sugar
5 eggs
1/4 teaspoon salt
3 cups milk
1 1/2 teaspoons vanilla
Preparation
Step 1
Preheat oven to 350 degrees. Butter eight 6-ounce custard cups. In a small skillet over medium heat, melt 1/2 cup sugar, stirring constantly until it is a light brown syrup. Pour syrup into buttered cups. Place cups in baking pan for easy handling. In large bowl with mixer at low speed, beat eggs, salt, and remaining 1/2 cup sugar until lemon-colored. Gradually beat in milk and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into cups. Put hot water into baking pan to within 1 inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife; invert.
Variation
Step 2
Sprinkle ground nutmeg on top of each custard before baking.
