Preheat oven 325 F
3 whole eggs
3 egg yolks
1/2 cup sugar
1 Tbs vanilla
2 cups milk
Lightly beat eggs, sugar and vanilla.
Scald milk (bubbles around the side).
Pour milk into egg mixture and lightly beat.
Refrigerate 30 minutes.
On a very high heat boil until lightly brown:
1/2 cup sugar (I use the microwave:cover 3-4 min. HIGH)
4 tsp water
Pour caramel into 6 to 8 small custard cups.
Place cups in a larger baking dish with water to reach half
way up the cups.
Bake for 2 & 1/2 hours. Rotate whole baking dish every hour.
(Tastes fine after 1 hour in oven. I'm not sure why Tatsu
bakes it so long.)
3 whole eggs
3 egg yolks
1/2 cup sugar
1 Tbs vanilla
2 cups milk
Lightly beat eggs, sugar and vanilla.
Scald milk (bubbles around the side).
Pour milk into egg mixture and lightly beat.
Refrigerate 30 minutes.
On a very high heat boil until lightly brown:
1/2 cup sugar (I use the microwave:cover 3-4 min. HIGH)
4 tsp water
Pour caramel into 6 to 8 small custard cups.
Place cups in a larger baking dish with water to reach half
way up the cups.
Bake for 2 & 1/2 hours. Rotate whole baking dish every hour.
(Tastes fine after 1 hour in oven. I'm not sure why Tatsu
bakes it so long.)
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