INGREDIENTS

INSTRUCTIONS

Combine the first 4 ingredients, stirring with a wire whisk until sugar
dissolves and mixture is smooth. Carefully pour the egg mixture evenly into
5 (5x1) round baking dishes or custard cups. Place in a roasting pan large
enough to accomodate the dishes and add 1/2-inch of water to the roasting
pan. This step creates a water bath to prevent curdling. Bake at 275 for 45
to 50 minutes or until almost set. Cool the custards in the water in the
pan set on a wire rack. Remove from pan when cooled, cover and refrigerate
overnight. When ready to serve, sprinkle about 1 1/2 tablespoons brown
sugar evenly over each custard; place each custard on a cookie sheet or
jelly-roll pan. Broil 5 inches from heat. If using an electric oven, leave
door partially open. Broil until the sugar melts. Let stand 5 minutes to
allow sugar to harden.
  NOTES:
Handle with care. These are extremely hot. Place custards as close to heat
source as possible. To achieve a "cracked" effect, broil custards in a pan
full of ice. Dixie Crystals sugar is reputedly the best for making this
dessert. ***When finished cooking, the center will still be slightly
liquid.
Recipe By     : Southern Living  (12-95)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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