Ingredients Jump to Instructions ↓

  1. 2/3 cup sugar, divided

  2. 2 eggs

  3. 2 egg whites

  4. 1-1/2 cups 2% milk

  5. 1 teaspoon vanilla extract

  6. 1/8 teaspoon salt

  7. 3 tablespoons water

Instructions Jump to Ingredients ↑

  1. In a bowl, whisk together 1/3 cup sugar, eggs, egg whites, milk, vanilla and salt; pour into five 6-oz. custard cups. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted near the center comes out clean. Remove from water bath. Cool for 10 minutes and refrigerate. Before serving, in a heavy saucepan over medium heat, heat water and remaining sugar until sugar is melted. Do not stir. When sugar is melted, continue to cook until syrup is golden, about 5 minutes, swirling pan occasionally. With a spoon, quickly pour over custards, tilting cups to coat custard with syrup. Serve immediately. Refrigerate leftovers. Yield: 5 servings.


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