Caramel Pie

• 3/4 c. sugar
• 1 1/2 c. evaporated milk, scalded
• 3/4 c. sugar
• 3 Tbsp. all-purpose flour
• 3 eggs, separated
• 1 Tbsp. butter
• 1 tsp. vanilla extract
• salt
• 1 baked (9-inch) pastry shell
• 6 Tbsp. sugar

1. Sprinkle 3/4 cup of sugar evenly in a 10-inch cast-iron skillet; place over medium heat.
2. Caramelize sugar by constantly stirring with a wooden spoon.
3. Remove sugar from heat.
4. Gradually add the milk, stirring constantly.
5. Combine 3/4 cup of sugar and flour.
6. Add to caramelized sugar mixture.
7. Beat egg yolks. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
8. Return to low heat. Cook, stirring constantly, until smooth and thickened.
9. Add butter, vanilla and pinch of salt, stirring well.
10. Spoon custard into shell.

sugar, milk, sugar, flour, eggs, butter, vanilla extract, salt, pastry shell, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603262 (may not work)