Caramel Custard

Directions

1. 1
   Preheat your oven to 325.
2. 2
   Sprinkle 1/2 cup of sugar into a small skillet.
3. 3
   Cook over low heat stirring with wodden spoon till sugar melts to a golden syrup.
4. 4
   Quickly pour the sryup into ring mold, and tilt the mold while the sryup is still hot so that the bottom of pan is well covered.
5. 5
   In a large bowl beat eggs with sugar and salt and vanilla and mix well.
6. 6
   Slowly add in the milk, beating til smooth, but not frothy.
7. 7
   Place mold in a shallow baking pan.
8. 8
   Now pour in your egg mixture into the mold ring.
9. 9
   Place into baking pan with the mold in oven on the middle rack.
10. 10
    Carefully pour in the hot water into the pan making it 1 inch deep.
11. 11
    Let cook for about 1 hour or when knife is inserted comes out clean.
12. 12
    DO NOT OVER BAKE.
13. 13
    Remove mold from hot water, and let cool completley on a rack.
14. 14
    Then chill for at least 2hrs ( best made a day ahead)
15. 15
    To unmold just loosen with the edge of a spatula.
16. 16
    Place serving dish over top of mold and gently turn upside down.
17. 17
    Fill the center of the custard with the fruit above.
18. 18
    Enjoy!