** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Make a caramel with 3/4 cup sugar by heating it over low heat in a small skillet until the sugar melts and becomes golden brown.
2. As soon as it is caramel colored, pour quickly into 6 individual ramekins, tilting them to coat all the inside evenly.
3. As the caramel hardens, turn the molds upside down over a plate to catch the remaining dribbles.
4. In a bowl, beat the eggs, then stir in the milk, the remaining 1/4 cup sugar, vanilla, and salt.
5. Pour gently into the coated ramekins. Set the ramekins in a baking pan in the oven; pour hot water into the baking pan to a depth of about one inch, but well below the lip of the ramekins.
6. Bake uncovered at 325 F for 55 to 60 minutes or until a knife comes out clean.
7. Remove from the oven and chill thoroughly before serving.
8. Unmold carefully and invert onto serving plates.
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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners allergies.
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