| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 6 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 2 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Melt 1 cup sugar in a heavy skillet until browned but not hard (watch
carefully to prevent burning). Spoon melted sugar into individual cups that
have been greased with butter. Beat eggs. Add sugar, milk and vanilla. Mix
thoroughly. Spoon custard mixture into cups. Place cups into a large baking
pan that is filled with 1 inch of water. Bake for 1 hour at 350° or until
silver knife comes out clean. Cool in refrigerator. Unmold just before
serving. Yield: 8 servings.
JANIE HEADSTREAM (MRS. JAMES W.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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