May 2008: French Provincial
1¼ c. sugar
4 eggs
1 can -14.5 oz. can evaporated milk, undiluted
½ c. heavy cream
1 t clear vanilla extract
Preheat oven to 350 degrees F.
Spread ½ cup sugar evenly over the bottom of an 8" round baking dish. Heat the dish in the oven for 30-35 minutes, or until sugar is melted to a golden-brown syrup. Remove from the oven and let cool until hardened.
Meanwhile, beat eggs well with a mixer in a medium bowl. Add remaining ¾ cup of sugar, the evaporated milk, cream, 1 cup of water, and the vanilla extract. Make sure sugar is dissolved.
Pour mixture into the prepared baking dish. Place this dish in a shallow pan, and pour hot water to the 1" level around dish. Bake for about 1 hour, or until knife inserted in the center of custard comes out clean. Refrigerate until well chilled.
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