Title: THE RECIPE FILE
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Desserts:
Caramel
Custard
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1/2
cup sugar
3
eggs
1/4
cup sugar
1/2
teaspoon vanilla
Dash
salt
2
cups milk
TO
PREPARE:
In
a small skillet, cook 1/2 cup sugar over moderate heat until it forms a
light caramel-colored syrup. Pour the syrup into 6 custard cups or
into a 6- to 7-inch ring mold. In a bowl, beat 3 eggs lightly and
stir in 1/4 cup sugar, vanilla and salt. Gradually beat in the milk
that has been scalded. Pour the mixture into prepared cups or mold
and set in a baking pan. Pour hot water around the cups/mold to reach
three-quarters of the way up the sides. Bake the custard in a 350
degree oven for about 45 minutes. Remove from water and let cool
on a wire rack. Refrigerate and invert when ready to serve.
SERVES:
6
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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