4 eggs, slightly
/2 cup caramel ice-cream sundae topping Dash salt
1 teaspoon rum flavoring
1 1/2 cups milk, scalded
6 to 8 teaspoons caramel ice-cream sundae topping
Heat oven to 350 degree. Blend eggs, 1/3 cup caramel topping, the salt and flavoring, gradually stir in milk. Place 1 teaspoon caramel topping in each of 6 to 8 custard cups; pour custard over caramel topping. Place cups in baking pan, 13x9x2 inches, pour very hot water into pan to within 1/2 inch of tops of cups. bake about 45 minutes or until knife inserted between center and edge comes out clean. Remove cups, chill. Unmold into deser dishes. 6 to 8 servings.
ref: bettycrocker
No comments:
Post a Comment