| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Sugar |
| 2 1/2 | c | Evaporated milk |
| 1/2 | tb | Vanilla |
| 1/8 | ts | Salt |
INSTRUCTIONS
Make a caramel with 3/4 cup sugar by heating it over low heat in a small skillet until the sugar melts and becomes golden brown. As soon as it is caramel colored, pour quickly into 6 individual ramekins, tilting them to coat all the inside evenly. As the caramel hardens, turn the molds upside down over a plate to catch the remaining dribbles. In a bowl, beat the eggs, then stir in the milk, the remaining 1/4 cup sugar, vanilla, and salt. Pour gently into the coated ramekins. Set the ramekins in a baking pan in the oven; pour hot water into the baking pan to a depth of about one inch, but well below the lip of the ramekins. Bake uncovered at 325 F for 55 to 60 minutes or until a knife comes out clean. Remove from the oven and chill thoroughly before serving. Unmold carefully and invert onto serving plates. Posted to Recipe Archive - 15 Dec 96 submitted by: davidg@eden.rutgers.edu Date: Sat, 14 Dec 96 23:08:11 EST
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