| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
2 |
Servings |
INGREDIENTS
| 5 |
tb |
Sugar |
| 1/2 |
c |
Light cream |
| 2 |
|
Egg yolks |
| 1 |
ts |
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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