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Ingredients
- 3/4 c. Sugar
- 2 c. Lowfat milk
- 2 c. Light cream
- 6 x Large eggs
- 1/2 c. Sugar
- 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1/3 c. Brandy Boiling water
Directions
- 1. Place 3/4 c. sugar in large, heavy skillet Cook, over medium heat, till sugar melts and forms a light brown syrup. Stir to blend.
- 2. Immediately pour syrup into heated, 8 1/4-inch-round, shallow baking dish. Holding dish with pot holders, quickly rotate, to cover bottom and sides completely. Set aside.
- 3. Preheat oven to 325 F.
- 4. Make Custard: In medium saucepan, heat lowfat milk and cream just till bubbles form around edge of pan.
- 5. In large howl, with rotary beater, beat Large eggs slightly. Add in sugar, salt, and vanilla. Gradually stir in warm lowfat milk mix and brandy. Pour into prepared dish.
- 6. Set dish in shallow pan; pour boiling water to 1/2-inch level around dish.
- 7. Bake 35 to 40 min, or possibly till silver knife inserted in center comes out clean. Let custard cold, then chill, 4 hrs or possibly overnight.
- 8. To serve: Run small spatula around edge of dish, to loosen. Invert on shallow serving dish; shake gently to release. The caramel acts as sauce.
- Makes 8 servings.
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