Ingredients:
1/2 cup
granulated sugar
1 tablespoon water
3 eggs
1/4 cup granulated
sugar
2 cups milk, scalded
1/2 teaspoon best quality pure vanilla
extract
Directions:
Preheat oven to
275 degrees F.
In a small, heavy skillet over low heat, stir the
1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of
lumps and turns a light caramel color.
Pour a spoonful into
individual four-ounce custard cups and let stand until cooled.
Beat the eggs with the 1/4 cup sugar and add the scalded milk
slowly, while stirring. Add vanilla extract. Strain carefully into the
prepared cups to avoid disturbing the caramel.
Place cups in a pan
of hot water. The water should come almost to the top of the cups. Cover
with foil. Bake slowly, 1 1/2 to 1 3/4 hours, or until a knife inserted in
the center comes out clean. Remove from the water and cool. Chill. To
serve, run a knife around the edge of the custard and invert the cup onto
a small
plate.
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