Because we all love it so much I always make a large mold, so the recipe here is for 12 servings but you can easily change it to the size you prefer.
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- 1 c
- 1 c
- 6 c
- milk (any fat content you like, all work fine)
- 2 1/2 c
- 2 tsp
- vanilla extract
1Preheat oven to 300 degrees F.
5Add the hot sweetened milk to the beaten eggs a cup at a time beating all the time at low speed. (you have to be careful to add the hot milk to the eggs and not the eggs to the hot milk, because if you do the eggs start to cook in the heat of the milk and you end up with bits of cooked eggs in your custard)
8When ready to serve remove the aluminum foil and run a knife around the side of the mold.
Place a deep flat bottomed serving dish upside down over the mold and holding them both tightly together flip them over.
All that hardened caramel that was covering the bottom of the mold is now a golden brown caramel syrup covering the top of the molded custard and dripping all over the sides.
Enjoy! (I know I will)