Title: Caramel Custard Cups
Categories: Dessert
Yield: 4 Servings

4 tb Brown sugar
2 Eggs; slightly beaten
1 c Evaporated milk
2/3 c Water
1/4 c Sugar
1 ds Salt
1 ts Vanilla

Divide the 4 tablespoons brown sugar among 4 custard cups. Press lightly on
bottom. In a 1-quart bowl, mix eggs, evaporated milk, water, sugar, vanilla
& salt. Pour evenly over brown sugar. Set cups in shallow pan holding 1
inch of hot water. Bake at 350 for 45 minutes or until knife inserted comes
out clean. Unmold & serve with whipped cream. (Easy & delicious.)

MARY HORNOR

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.