Baked Caramel Custard
Recipe courtesy Plenty: A Collection of Sarah McLachlan's Favourite Recipes with Chef Jaime Laurita, copyright 1999, by Sarah McLachlan and Jaime Laurita
- 6 servings
Preheat oven to 350 degrees F.
Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.