Caramel
1 cup granulated sugar
1/3 cup water
Custard
4 cups milk
1 cup granulated sugar
8 eggs
2 tsp. vanilla extract
Preheat oven to 350 degrees. To prepare caramel:
In a small, heavy, saucepan, bring sugar & water to a boil over medium high heat. Reduce heat to low; cook without stirring until mixture turns a deep golden color – about 5 minutes. Pour caramel into eight 5-ounce custard cups. Place cups in a roasting pan.
To prepare custard:
Ina large bowl, mix together milk, sugar, eggs, and vanilla until well blended. Ladle custard over caramel in prepared cups. Pour enough boiling water into roasting pan to come halfway up sides of custard cups. Cover with aluminum foil.
Bake until custard is set and a knife inserted in the center comes out clean, about 30 minutes. Remove foil. Transfer cups to a wire rack to cool slightly. Cover cups with plastic wrap and chill for 30 minutes. When ready to serve, loosen custards by running a knife around the sides of cups. Invert onto dessert dishes and remove cups. Garnish with whipped cream if desired.
Serves 8
Alternate Preparation Directions:
Instead of individual cups, entire recipe can be prepared in a flan pan. Bake according to directions.
