Caramel Custard Petit Arnaud |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 3/4 cups sugar, divided |
4 eggs, lightly beaten |
2 cups warm milk (105° to 115°) |
1 teaspoon vanilla extract |
Directions:
1. Sprinkle 3/4 cup sugar evenly into a 10-inch cast-iron skillet; place over medium heat, and cook, stirring constantly with a wooden spoon, until sugar melts and becomes a light golden brown. Pour caramelized sugar into six 6-ounce custard cups or ramekins. Set aside.
2. Combine remaining sugar and eggs in a medium mixing bowl, beating well; gradually add milk, stirring constantly. Stir in vanilla, and pour into prepared custard cups.
3. Place custard cups in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch. Bake at 325° for 1 1/2 hours or until a knife inserted halfway between center and edge of custard comes out clean. Remove cups from water; cool. Invert custard onto individual dessert plates. Serve warm or chilled.
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