CUSTARD
1. Place 3/4 cup sugar in large, heavy skillet Cook, over medium heat,
until sugar melts and forms a light brown syrup. Stir to blend.
2. Immediately pour syrup into heated, 8 1/4-inch-round, shallow baking
dish. Holding dish with pot holders, quickly rotate, to cover bottom and
sides completely. Set aside.
3. Preheat oven to 325 F.
4. Make Custard: In medium saucepan, heat milk and cream just until bubbles
form around edge of pan.
5. In large howl, with rotary beater, beat eggs slightly. Add sugar, salt,
and vanilla. Gradually stir in hot milk mixture and brandy. Pour into
prepared dish.
6. Set dish in shallow pan; pour boiling water to 1/2-inch level around
dish.
7. Bake 35 to 40 minutes, or until silver knife inserted in center comes
out clean. Let custard cool, then refrigerate, 4 hours or overnight.
8. To serve: Run small spatula around edge of dish, to loosen. Invert on
shallow serving dish; shake gently to release. The caramel acts as sauce.
Makes 8 servings.
Posted to recipelu-digest Volume 01 Number 317 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
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