posted by BarbCA 05-15-98 12:41 PM 


1/4 cup sugar, caramelize to dark but not black shade 
1 1/2 cups milk or half-and-half
(1 1/2 teaspoon dried espresso coffee) 
3 eggs 
1/4 cup sugar 
1 teaspoon vanilla 
Pinch salt 

Pour caramelized sugar into 4-5oz. Ramekins or custard cups. 

Preheat oven to 350F. Place 10-inch baking pan 1/2 full of water in oven 
while heating. Scald milk with coffee, if using coffee. Stir eggs with 
sugar, vanilla, and salt. When milk is hot stir into egg mixture. 

Strain into caramel lined cups. Place in water bath and cover lightly 
with a sheet of foil. Bake at 350F.40 minutes or until just firm. 

Be careful not to over bake or it will be a watery mess instead of a 
creamy custard. Chill for several hours before serving. Turn out into 
dessert dishes, so that caramel is on top to make sauce. 

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