INGREDIENTS
2 1/2 cups sugar
4 cups milk
8 eggs
2 tsp vanilla
1 tsp salt
DIRECTIONS
early in the day
Preheat oven to 325 degrees. In medium skillet over low heat, melt 1 1/2 cups sugar. Stir constantly until sugar dissolves and forms a light brown syrup. Pour syrup immediately into 10 buttered custard cups. Set them in a large shallow baking pan. In a medium saucepan over medium heat, warm 4 cups of milk until tiny bubbles form around the edge. In a medium bowl, beat 8 eggs slightly. Add 1 cup sugar, 2 tsp vanilla and 1 tsp salt. Gradually add warmed milk stirring constantly. Pour into custard cups. Set pan in oven and fill 1/2 full with water. Bake 1 hour or until knife inserted near the center comes out clean. Refrigerate until well chilled. Carefully de-mold on individual plates.