Caramel Custard Mold

• Caramelised sugar:
• 1 cup of sugar
• Custard:
• 1 litre of milk
• 6 eggs
• 1/2 sugar
• 1/8 tsp of salt
• 1 teaspoon vanilla extract

1. Preheat oven to 325 degrees.
2. Caramelized sugar: Place 1 cup sugar in heavy skillet: cook over medium low heat, without stirring, until sugar has melted and begins to form a light brown syrup.
3. Be careful not to let sugar burn or it will definitely effect the flavour
4. Stir to blend.
5. Use at once to coat a 1 1/2 litre mold until bottom and sides are thoroughly coated.
6. Custard: In a medium saucepan, over medium heat, heat milk just until bubbles form around edge of pan.
7. In a large bowl, with rotary beater, beat eggs slightly.
8. Add 1/2 cup of sugar, salt and vanilla.
9. Gradually add hot milk, stirring constantly.
10. Pour into prepared mold.
11. Place mold in shallow pan.
12. Pour hot water to 1/2 inch depth around mold.
13. Bake 1 hour and 15 minutes, or until silver knife inserted deep into centre of custard comes out clean.
14. Cool
15. Refrigerate overnight.
16. To serve: Run small spatula around edge of mold to loosen.
17. Invert onto shallow serving dish; shake gently to release..
18. The caramel will serve as a sauce.

sugar, sugar, custard, milk, eggs, sugar, salt, vanilla

Taken from www.epicurious.com/recipes/member/views/caramel-custard-mold-52557641 (may not work)