Caramelized Baked Custard

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Lightly grease a 1 quart baking dish or 4 ramekins.

3. 3

   Fill a 9x13 pan (or any shallow pan large enough to hold the baking dish) with 1 inch of hot water and set it in the oven.

4. 4

   **To caramelize the sugar: Melt the sugar in a heavy bottomed skillet without stirring. Swirl the sugar in the pan as it melts till caramel colored.

5. 5

   Pour about 1 tablespoons caramelized sugar into each ramekin, or all into baking dish and quickly swirl around to coat bottom and partly up sides.

6. 6

   The caramel will harden, but the custard will soften it as it bakes.

7. 7

   Beat the eggs together, then add the sugar and salt.

8. 8

   Slowly stir in the hot milk, stirring constantly.

9. 9

   Add the vanilla and coconut, if using.

10. 10

    Strain into the baking dish (if desired).

11. 11

    I usually just pour it all inches.

12. 12

    Sprinkle the top with nutmeg.

13. 13

    Put into the pan with hot water.

14. 14

    Bake for 55-60 minutes, until a knife comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.