Serves: 6
Total Calories: 229
Sprinkle 1/2 cup granulated sugar over bottom of small heavy skillet. Cook over low heat, stirring with wooden spoon until sugar turns to golden syrup. Immediately remove from heat pour into bottom of 5-cup mold, turning mold to coat sides. Cool. In large bowl, lightly beat eggs with 1/2 cup sugar, salt, and vanilla. Gradually stir in milk. Pour into caramel-lined mold. Set mold in pan of hot water and bake on middle rack of oven at 325 degrees F. for 55 to 60 minutes or until set. Remove mold immediately from hot water. Chill for 3 to 24 hours. Loosen sides of mold with small spatula or knife and unmold to serve.
Note: May be baked in 5-cup ring mold and served with fresh strawberries or other fruit in center.
This Caramel Custard recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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