2/3 cup sugar
6 egg, beaten
2 cups milk
1 teaspoon vanilla
Heat half the sugar in a small skillet, over a medium flame shake
and tilt pan to melt evenly. Pour immediately into pie pan or
custard cups. Swirl pan or cups around to coat the bottom and
lower sides evenly. Combine eggs, the remaining sugar, milk, and
vanilla. Beat to blend well.
Set caramel lined pan or custard cups into a large baking pan.
Fill lined pan or custard cups with egg mixture. Pour hot water
into baking pan to a depth of 1 inch (About half way up the sides
of custard cups or dish). Bake at 350 degrees for 25 minutes,
until center is set. Remove from water and chill at once. Invert
chilled cups onto a serving platter or individual dessert plates.
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