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1
Heat oven to 325F.
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2
In medium nonstick skillet, heat 1/2 cup of the sugar over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon).
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3
Immediately pour sugar mixture into 8-inch round cake pan; tilt pan to coat bottom.
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4
Place on wire rack to cool.
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5
In large bowl, mix remaining 1/2 cup sugar, the milk, egg product, salt and vanilla.
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6
Pour mixture over sugar mixture in pan.
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7
Place round pan in 13x9-inch pan.
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8
Pour very hot water into 13x9-inch pan to within 1/2 inch of top of round pan.
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9
Bake 50 to 60 minutes or until knife inserted in center comes out clean.
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10
Remove round pan from pan of water.
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11
Cover; refrigerate about 3 hours or overnight or until thoroughly chilled.
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12
To unmold, run knife around edge of custard to loosen; invert onto serving platter.
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13
Top with fruit.
