A classic baked caramel custard with a smooth, creamy texture, made from a simple list of ingredients.
Author
Unknown
Recipe
Instructions
- Preheat oven to 325°F (165°C).
- In a skillet, melt and caramelize the 1 cup of sugar until it is a deep amber liquid.
- In a saucepan, heat the 1 quart of milk to scalding (do not boil).
- Slowly and carefully add the hot milk to the caramelized sugar, stirring over low heat until all the caramel syrup has dissolved. Let the mixture cool.
- In a separate bowl, lightly beat the 2 eggs with the 1/4 tsp of salt.
- Gradually add the cooled caramel-milk mixture to the beaten eggs, stirring constantly to temper.
- Pour the mixture into individual custard cups.
- Place the cups in a larger pan and fill the pan with hot water to come halfway up the sides of the cups.
- Bake for 1 hour, or until the custards are set.
