| 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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