Caramel Custard Mold

Directions

1. 1
   {"0":"Preheat oven to 325 degrees.","2":"Caramelized sugar: Place 1 cup sugar in heavy skillet: cook over medium low heat, without stirring, until sugar has melted and begins to form a light brown syrup.","3":"Be careful not to let sugar burn or it will definitely effect the flavour","4":"Stir to blend.","5":"Use at once to coat a 1 1\/2 litre mold until bottom and sides are thoroughly coated.","7":"Custard: In a medium saucepan, over medium heat, heat milk just until bubbles form around edge of pan.","8":"In a large bowl, with rotary beater, beat eggs slightly.","9":"Add 1\/2 cup of sugar, salt and vanilla.","10":"Gradually add hot milk, stirring constantly.","11":"Pour into prepared mold.","12":"Place mold in shallow pan.","13":"Pour hot water to 1\/2 inch depth around mold.","14":"Bake 1 hour and 15 minutes, or until silver knife inserted deep into centre of custard comes out clean.","15":"Cool","16":"Refrigerate overnight.","18":"To serve: Run small spatula around edge of mold to loosen.","19":"Invert onto shallow serving dish; shake gently to release..","20":"The caramel will serve as a sauce."}