Baked Caramel Custard Dessert

Instructions

1. 1

   Preheat oven to 350°F. In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until melted and golden. Carefully pour the caramelized sugar into eight 6-oz. custard cups, tilting to coat the bottom of each cup. Let stand for 10 minutes.

2. 2

   In a large bowl, beat the eggs, milk, vanilla, and remaining 3/4 cup sugar until blended but not foamy. Carefully pour the custard mixture over the caramelized sugar in the prepared cups.

3. 3

   Place the custard cups in two 8-inch square baking pans. Pour very hot water into the pans, creating a water bath, until the water reaches a depth of 1 inch. Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.

4. 4

   Remove the custard cups from the water bath and let cool on wire racks. To unmold, run a knife around the rims of the cups and invert onto dessert plates. Serve the baked caramel custard warm or chilled.