| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
2 |
Servings |
INGREDIENTS
| 5 |
T |
Sugar |
| 1/2 |
c |
Light cream |
| 2 |
|
Egg yolks |
| 1 |
t |
Vanilla |
INSTRUCTIONS
submitted by: houses@xtalwind.net Heat 4 tablespoons of sugar over low
heat in a small skillet until it is melted and forms an amber-colored
liquid.Pour at once into 5 ounce custard cups.Turn and tip to coat the
bottom and sides with the caramel. Beat remaining sugar with
cream,egg yolks and vanilla and pour into custard cups.Place cups in
small baking pan-pour in boiling water to a 1 inch depth. Bake @ 350
degrees for 35 minutes or until a knife inserted 1/2 inch from
edge,comes out clean.Remove and chill several hours or overnight.To
unmold,loosen custard from around edge with small spatula.Cover dish
with serving plate,turn upside down,shaking gently to release custard.
Submitted by suzanne in Inverness florida Recipe Archive - 8 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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