Oxmoor House JANUARY 1995
Place 2 teaspoons sugar in a small saucepan. Cook over medium heat, stirring constantly, 2 minutes or until sugar melts and turns light brown. Quickly pour hot mixture evenly into 2 (6-ounce) custard cups coated with cooking spray, tilting to coat bottoms of cups.
Combine milk and remaining ingredients; pour evenly into custard cups. Place custard cups in an 8-inch square pan; add hot water to pan to depth of 1 inch. Bake at 325° for 1 hour and 20 minutes or until partially set. Remove custard cups from water, and let cool on a wire rack. Cover and chill 2 hours. To serve, loosen edges of custards with a knife; invert onto serving plates.
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