1½ cups sugar, divided
6 large eggs
2 teaspoons vanilla extract
3 cups milk
In a heavy saucepan over low heat, cook ¾ cup of the sugar until melted and golden, stirring constantly. Pour into eight 6-ounce custard cups, tilting to cover the bottom of each cup. Let stand 10 minutes.
Preheat the oven to 350 degrees.
In a large bowl beat the eggs, vanilla, milk, and the remaining ¾ cup sugar until combined but not foamy. Pour over the caramelized sugar.
Place the custard cups in two 8 × 8-inch baking pans. Pour boiling water into the pans to a depth of 1 inch. Bake 40 to 45 minutes, or until a knife inserted near the center comes out clean. Remove the cups from the pans and cool on wire racks.
To unmold, run a knife around the rim of each cup and invert onto a dessert plate. Serve warm or chilled.
Makes 8 servings
Mary Louise Stagner, Queen Gadabout
Cardinal Red Hats,
Poplar Bluff, Missouri