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).
1 cup sugar (reserve 1/2 cup)
1 tsp. vanilla extract
2 1/2 cups milk
1/2 cup water
a mixing bowl, beat the yolks, sugar and vanilla
until they are thick.
the milk and add to milk mixture, stirring constantly.
place the reserved 1/2 cup sugar and 1/2 cup
water in a heavy skillet.
over low heat until it attains a deep amber
caramel into 6 custard cups.
the caramel around to coat the sides and bottoms
of the cups evenly.
custard mixture into cups.
cups in a roasting pan and pour hot water into
the pan until it reaches half up the sides of
in a preheated 350º oven for 30 - 40 minutes
or until a toothpick inserted in the center
can be drawn out clean.
serve, run knife around the sides of cups to
loosen the custard and unmold onto serving dishes.
must be taken with the caramel or a severe burn