4 eggs
2 c. milk
3/4 c. sugar
1 tbsp. vanilla
1 1/2 c. sugar (for carmelizing)
2 c. milk
3/4 c. sugar
1 tbsp. vanilla
1 1/2 c. sugar (for carmelizing)
Put sugar for carmelizing in top of double boiler. Melt sugar over low heat, don't stir. When completely melted and sugar is browned, tilt pan to coat sides; cool.
Beat eggs; add sugar, milk, and vanilla together; add to cooled caramel. Cook covered in double boiler until custard is firm; cool. Remove from pan like upside down cake. Put on dish with raised edge to catch all the caramel sauce. Serves 6-8.
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