Ingredients
Caramelised sugar:
1 cup of sugar
Custard:
1 litre of milk
6 eggs
1/2 sugar
1/8 tsp of salt
1 teaspoon vanilla extract
Preparation
Preheat oven to 325 degrees.
Caramelized sugar: Place 1 cup sugar in heavy skillet: cook over medium low heat, without stirring, until sugar has melted and begins to form a light brown syrup. Be careful not to let sugar burn or it will definitely effect the flavour Stir to blend. Use at once to coat a 1 1/2 litre mold until bottom and sides are thoroughly coated.
Custard: In a medium saucepan, over medium heat, heat milk just until bubbles form around edge of pan. In a large bowl, with rotary beater, beat eggs slightly. Add 1/2 cup of sugar, salt and vanilla. Gradually add hot milk, stirring constantly. Pour into prepared mold. Place mold in shallow pan. Pour hot water to 1/2 inch depth around mold. Bake 1 hour and 15 minutes, or until silver knife inserted deep into centre of custard comes out clean. Cool Refrigerate overnight.
To serve: Run small spatula around edge of mold to loosen. Invert onto shallow serving dish; shake gently to release.. The caramel will serve as a sauce.
