2 tablespoons granulated sugar
1 1/4 cup whole milk
1 (8 ounce) can sweetened condensed milk
1 teaspoon Vanilla Extract
Pinch of Salt
1 strip lemon peel (1/4â€ wide)
Caramelized Sugar (recipe below)
1 whole cinnamon stick
Combine whole milk and condensed milk with lemon peel and cinnamon stick in a heavy saucepan; scauled. Beat eggs and add sugar, vanilla extract and salt in a medium-sized mixing bowl, blending well.
Add milk mixture gradually, straining the lemon peel and cinnamon stick.
Pour into 6 4-oz ovenproof custard cups with caramelized sugar in bottom (see below).
Place cups in hot water (2 inches deep) and bake in preheated oven at 300 degrees for 40 minutes.
Never let water boil or custard will be filled with holes. Remove from pan and cool in refrigerator.
To serve, un-mold by pressing edges of custard with spoon to break away from cup, then turning upside down. Spoon caramelized sugar from bottom of cup over top of each custard. Serves 6.
1/4 cup sugar
1 tablespoon water
Place sugar and water in small skillet. Cook over medium heat, stirring constantly until sugar is a golden brown color. Pour immediately into 6 4-pz ovenproof custard cups, approximately 1 teaspoon in each.