Directions

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.  Pour 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: Sprinkle ground nutmeg on top of each custard before baking.

Prep Time: 10 minutes
Cook Time: 1 hour
Difficulty: easy
Yield: 8 servings

L&S SCCB, pg. 155

Courtesy of Paula Deen

Servings:
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

Show: Paula's Home Cooking/Savannah Country cookbook