| 1 |
Combine 3/4 cup sugar and water in a heavy saucepan; place over medium heat, and cook, stirring constantly with a wooden spoon, until sugar crystallizes into lumps (about 15 minutes). Continue to cook, stirring constantly, until sugar melts and turns a light golden brown (about 15 minutes). Pour hot caramel mixture into six 6-ounce custard cups or an 8-inch round cakepan. Set aside. |
| 2 |
Combine eggs, milk, 1/2 cup sugar, and vanilla in a large mixing bowl; beat with a wire whisk. Pour egg mixture over caramelized sugar in custard cups or pan. Place cups or pan in a large shallow baking dish. Pour hot water to a depth of 1 inch into dish. |
| 3 |
Bake at 300 F. for 1 hour or until a knife inserted near center comes out clean. Remove cups or pan from water, and cool. To serve, loosen edge of custard with a spatula; invert onto serving plate. If desired, garnish with orange sections and sliced strawberries. |
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