Caramel Custard
Ingredients
4 medium Eggs
1 tsp. Vanilla
3 1/2 C. Whole Milk
4 1/2 C. Granulated Sugar
1/2 C. Boiling Water
Cooking Instructions
Beat the eggs with an electric beater until thick. Add the vanilla and beat until lemon colored. Add the milk and 2 1/2 C. of the sugar, with the beater on low, combine well. Butter a 2-quart mold. In a heavy medium- sized skillet melt the remaining 2 C. of sugar over a very low heat. When it begins to bubble and turn brown, stir to combine all the sugar in the skillet. When the caramelizing sugar is a medium brown, pour half the caramel into the bottom of the mold. Into the other half of the caramelized sugar in the skillet, pour 1/2 C. of boiling water. Stir over low heat until the mixture bubbles, allow it to cool, then chill for use as sauce. Pour the egg and milk mixture into the mold. Pour 2 C. of hot water into the crock pot and place the mold on a trivet or rack in the bottom. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to allow excess steam to escape. Cook on High for 2 to 4 hours or until a silver knife inserted in the center of the custard comes out clean. Chill, covered, in the refrigerator, then unmold and serve with caramel sauce over the top.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)