Baked Caramel Custard (from the 1950 Betty Crocker Cookbook)
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This recipe needs no alterations – so I'm giving it to you exactly as it is printed in the book. I just had a taste for this and thought you might too.
Baked Caramel Custard
Caramelize 1/2 cup sugar over low heat, stirring constantly. Pour a little into each of six (6) custard cups or one large baking dish. Set aside to harden. (too easy, I'll leave that alone)….
Custard:
2 eggs or 4 egg yolks
1/3 cup sugar
2 cups milk (whole)
1/4 tsp salt
1/2 tsp nutmeg or cinnamon
1/2 tsp vanilla (optional although I can't imagine custard without it)Beat egs, sugar and salt slightly to mix. Scald the milk, pour over egg mixture, add flavorings.
Pour into custard cups. Place cups in a pan, add hot water to reach up the sides of the cups 1 inch. Bake 30-35 minutes.
When unmolded, the caramel runs down the side of the custard, forming a sauce. Really easy, really good!
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:bravo: Classic recipe that is always delicious. :cheers:
