Ingredients:
1 cup granulated sugar, divided
5 eggs
1/4 teaspoon salt
3 cups milk
1 1/2 teaspoons vanilla extract
Directions:
Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
Place ramekins into a shallow baking pan for easier handling; preheat oven to 300 F.
Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
Bake for 1 hour until a knife inserted in the centre comes out clean.
Remove ramekins from Baking pan & cool on wire rack; refrigerate.
To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.