4 tbsp. brown sugar
2 eggs, slightly beaten
1 c. Pet milk
2/3 c. water
1/3 c. sugar
1 1/2 tsp. vanilla
Few grains salt

Press 1 tablespoon of brown sugar lightly into 4 custard cups.Lightly beat eggs and add Pet milk, water, sugar, vanilla and salt and mix. Pour this mixture carefully over brown sugar in each custard cup trying not to disturb sugar.

Sit cups in a shallow baking pan and fill pan with 1 inch of hot water. Put pan with cups in 350 degree oven for 50 minutes.

Let cool and to serve, run a knife around edges of custard cups and turn upside down on a plate. Makes a perfect custard with caramel topping every time.

13 eggs
2 c. sugar
3 tsp. vanilla
48 oz. half and half

CARAMEL:

1/2 c. sugar

Heat sugar in frying pan on medium until caramel colored, stirring continuously. Divide into 12 coffee cups.Beat eggs with wire whisk. Add sugar and vanilla. Blend in half and half. Pour on top of caramel already in cups. Place cups in 1/2″ water in baking pan. Bake at 350 degrees for 40 minutes or until set. Cool.

Makes 12. To Serve: Loosen sides of custard from cup with a butter knife. Place upside down on plate. Top with whipped cream.

1 3/4 c. milk
1/4 c. sugar
1/8 tsp. salt
3 eggs, beaten
1 tsp. vanilla

Place milk in 2 cup measure cup. Cook on level 8 for 4 minutes until hot.Stir sugar and salt into eggs. Blend well. Slowly add milk and vanilla. Pour mixture into 4-6 oz. custard cups. Arrange cups in a circle in microwave.

Bake on level 4 for 9-10 minutes or until custards are set but still quivery. Cool at room temperature. Rotate dishes during cooking.

For a different taste put 1 1/2 tbsp. brown sugar in the bottom of each custard cup before cooking.

4 oz. bread crumbs
4 ripe bananas
1 pt. milk
3 eggs
1 lime
5 tbsp. sugar
1/4 tsp. nutmeg

Remove threads from bananas and crush. Add 2 tablespoons sugar, the nutmeg and juice of the lime. Place in buttered Pyrex dish and cover with the bread crumbs. Beat eggs, add rest of sugar and continue beating. Heat milk and add to beaten eggs. Pour over banana mixture in Pyrex dish and add a grate of nutmeg. Bake in moderate oven until custard is cooked.

butter (for greasing baking dish or custard cups)
3 c. milk
3 eggs
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla extract

Preheat oven to 375 degrees. Grease a 1 1/2 quart baking dish or 6 custard cups with butter. Pour the milk into a medium saucepan and heat over just until small bubbles begin to rise to the surface. Remove from the heat. Break the eggs into a large bowl and beat lightly with a fork. Add the sugar and salt. Pour the hot milk into the bowl and stir. Add the vanilla and stir again. Pour the mixture into the baking dish or custard cups. Place in a large baking pan half filled with hot water.Bake for 20-25 minutes for the cups, 30-35 minutes for the baking dish. (Look inside the oven once or twice while the custard bakes. If the water in the baking pan starts to bubble, lower the oven temperature a little so the custard won’t become watery.) The custard is done when a knife inserted in the center comes out clean. Cool. Serves 6.

6 custard cups or 1 (6 c.) glass or ceramic baking pan
4 eggs
Dash of cinnamon
Dash of nutmeg
1/3 c. real maple syrup
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. milk
1 1/2 c. fresh peach slices (opt.)

Beat eggs slowly adding other ingredients (except peaches). You can use either a wire whisk, an electric mixer, or a blender. Pour into oven proof custard cups. Place the cups in a deep baking pan. Fill the pan with hot water, almost to the level of the custard. Bake at 350 degrees for 40 to 50 minutes. (Add peach slices after 20 minutes.) When you remove the pan from the oven, remove the cups from the pan, otherwise the custard will continue to cook. Cool to room temperature, then chill thoroughly.For glazed custard: Cook 1/2 cup honey in saucepan until it turns dark. Ladle a little hot honey into each cup so that it coats the bottom. Pour in custard and bake as directed. Before serving, loosen edges with a knife and turn custard out, upside down.

6 extra lg. eggs or 7 lg. whole eggs
1 qt. milk
2 tsp. vanilla extract (or almond if you prefer)
1/2 c. sugar, preferably superfine
Butter for custard dish

In a large mixing bowl beat the eggs with a fork until just combined. Add the remaining ingredients and mix slowly with a large spoon until the mixture is well combined and the sugar is dissolved. Do not beat or stir so hard that the custard becomes frothy. The froth will not burst or dissolve during baking, but will harden into a rough, pock-marked surface on the top of the custard.Lightly butter a 6 to 8-cup baking dish, then pour the custard through a strainer into the dish. Cover securely with aluminum foil.

To cook the custard slowly, place a rack in a large roasting pan and set the baking dish on it. Add enough cold tap water to the pan for the water level to be as high as the top of the custard.

Bake in a 275 degree oven until a toothpick inserted into the center of the custard just comes out clean, about 2 1/2-3 hours. Serve warm, at room temperature or chilled.

Some people like a sauce with their custard - puree of strawberries (2 pints fresh strawberries pureed in a food processor with 2 to 3 tablespoons of sugar and the juice of half a lemon) or with raspberry puree (a 10 1/2 ounce package frozen raspberries pureed in a food processor with the juice of half a lemon and 1/4 cup water, then strained before serving).

You can also use this to make Creme Caramel by pouring your browned sugar mixture in the bottom of the pan before pouring in the custard mixture. Serve this one cold.

PART I - CARAMEL - CARAMELO:

1 c. sugar

PART II - BAKED CUSTARD - FLAN:

6 eggs
8 tbsp. sugar
1 (14 oz.) can Borden condensed milk
1 can of water equal to 14 oz.
1/2 tsp. salt
1/2 tsp. vanilla

Part I - In loaf pan melt sugar over a low heat. Stir occasionally to prevent burning of sugar.Part II - Beat eggs, enough to mix yolks and whites in large bowl. Add sugar, milk, water, salt and vanilla. Strain. Pour over caramel in the loaf pan. Set loaf pan in larger pan filled with hot water and bake in a moderate oven (350 degrees) for 1 hour or until firm. When cool turn over on plate and slice.

Makes approximately 8 servings.

4 eggs
2 1/2 c. milk
1-2 c. sugar
Vanilla
Nutmeg

Place all ingredients in a saucepan. Beat together. (The secret of this custard is to beat gently until everything is just thoroughly mixed). Heat the mixture until hot, but not boiling. Place in baking dish, sprinkle more nutmeg over the top if desired and bake in a 325 degree oven for 40 minutes.

1/2 cup ground almonds
2 cups whipping cream
4 eggs
11 packets Splenda
1 tsp vanilla
2 T butter

Put almonds in a blender or food processor. Process briefly. Melt butter and combine with almonds.Press mixture thinly into the bottom of a greased baking dish.

Beat eggs well with a rotary beater or whisk and stir in Splenda. Add vanilla.

Place a larger baking pan in the oven and fill half way with water. Put custard baking dish in the water bath.

Bake at 325 degrees for about 50 minutes or until center is nearly set. Open oven door and allow to sit 20-30 minutes before removing.