Serves: 5
Total Calories: 161

Have Ready:
10 teaspoons caramel ice cream topping (about 1/4 cup)
1/2 cup whipped cream
1 cup milk
3 tablespoons sugar
3 eggs yolk
1 teaspoon vanilla extract
You'll Need:
measuring spoons
5 1/2 -cup custard cups
teakettle
heavy 1-quart saucepan
measuring cups
measuring spoons
mixing spoon
small mixing bowl
wire whisk
9 x 13-inch baking dish
potholders
table knife
cooling rack
sharp knife
5 cold dessert plates

Heat oven to 350°. Place 2 teaspoons of caramel-flavored topping in the bottom of each custard cup. Fill the teakettle with water and bring it to a boil. Meanwhile, in a heavy saucepan, heat the cream, milk, and sugar until just boiling. Remove pan from heat. In a small mixing bowl, beat the egg yolks with a wire whisk until light. Slowly beat in 1/2 cup of the hot milk mixture, then slowly pour this egg mixture back into the saucepan of hot milk, beating until blended. Stir in vanilla and pour 1/3 cup milk mixture into each custard cup. Set the custard cups in a 9 x 13-inch baking dish and pour boiling water into the baking dish to come half-way up the outsides of the custard cups. Set the timer and carefully place the dish in the oven. Bake for 45 minutes or until a table knife inserted in the middle of the custard comes out clean. Remove the individual custard cups from the water with potholders and place on a cooling rack. Cool to room temperature and then refrigerate until cold, about 1 hour. To unmold the custard, run a sharp knife around the inside edge of each custard cup. Place a cold dessert plate upside down over each custard cup and, grasping the cup and the plate firmly together, quickly turn over. Rap each plate on the table and the custard should slide out easily.

Nutritional Facts:

Serves: 5
Total Calories: 161
Calories from Fat: 105

More Recipes from the Meals of Many Lands Cookbook:
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Mocha Charlotte Russe
Norwegian Pastry Cones
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