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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel Custard Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups sugar
3 cups milk
1 cup half & half
6 eggs
1/8 tsp. salt
1 tsp. vanilla
Directions:
Directions:
Preheat oven to 325º. Place 1 cup sugar into skillet. Cook over low heat without stirring until a light brown syrup then stir to blend. Put sugar in jello mold turn to coat sides and bottom. To make custard: scald milk and half & half, heat eggs slightly and add 1/2 cup sugar, salt and vanilla. Pour milk mixture into mold. Set mold in a shallow pan of hot water up to 1/2 inch from top of pan. Bake 1 hour and 15 minutes. Let cool in refrigerator overnight. Run sharp knife around edges and invert onto platter. The caramel acts as a sauce. Top with whipped cream.

 

 

 

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