for family meals :
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
cup granulated sugar
1 Tblsp. water
1/4 cup granulated sugar
2 cups milk, scalded
1/2 tsp. best quality pure vanilla extract
oven to 275º. In a small, heavy skillet
over low heat, stir the 1/2 cup sugar and 1
tablespoon of water until the sugar melts, is
free of lumps and turns a light caramel color.
a spoonful into 6 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. Strain carefully
into the prepared cups to avoid disturbing the
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.
serve, run a knife around the edge of the custard
and invert the cup onto a small plate.