Ingredients:
- 1
cup
sugar
- 5
eggs
- 1/4
teaspoon
salt
- 3
cup
milk
- 1
teaspoon
vanilla
-
fresh whipped cream, for garnish
-
sprigs of mint, for garnish
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Directions:
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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
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