8 to 10 servings

How to Make It

Step 1

Sprinkle 1 cup sugar evenly into a 10-inch cast-iron skillet; place over low heat, and cook, stirring constantly with a wooden spoon, until sugar melts and becomes a light golden brown. Gradually add boiling water, stirring to make a smooth syrup. Remove from heat, and carefully pour hot caramelized syrup into an ovenproof 5 1/2-cup ring mold.

Step 2

Using oven mitts to grasp edges of mold, carefully tilt mold to coat sides with caramelized syrup. Set aside to cool.

Step 3

Combine milk, remaining sugar, eggs, salt, and vanilla in a medium mixing bowl; beat well with a wire whisk. Slowly pour custard mixture into prepared mold, being careful not to disturb the caramelized syrup in bottom of mold.

Step 4

Place mold in a 13- x 9- x 2- inch baking pan. Add warm water to a depth of 1 inch. Bake at 350° for 45 minutes or until a knife inserted in custard near edge of mold comes out clean. Transfer mold immediately to a pan of cold water; allow custard to cool completely. Remove mold from water, and chill thoroughly in refrigerator.

Step 5

Carefully run a knife around edges of custard. Invert custard onto a serving platter, and unmold. Slice and serve.

Oxmoor House Homestyle Recipes

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