Caramel Custard

1-cup sugar
3 eggs
2 tbsp sugar
2 cups of milk, scalded
Pinch of salt
1 tps vanilla
6 lightly buttered custard cups

Preheat oven to 350 degrees

Stir sugar in heavy frying pan until melted and light brown. Pour a little into each
custard cup. Beat eggs very well with the sugar and salt, add milk slowly, stirring
constantly until the sugar is dissolved. Add vanilla and pour into custard cups. Set
cups into a warm water bath and bake about 25 minutes, until a table knife inserted
into middle comes out clean. Do not allow the water in bath to boil.

Recipe Summary:
Yield: 6 servings
Prep Time: 1 hour
Cook Time: 25 minutes

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns