In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden.
2
Pour into eight 6-oz. custard cups, tilting to coat bottom of each cup; let stand for 10 minutes.
3
In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar.
4
Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks.
5
To unmold, run a knife around the rim of the cup and invert it onto dessert plate. Serve warm or chilled.
If you have never tried Cinnamon Water Cracker Pudding you’re missing out! Try this recipe courtesy of Excelsior.
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Holidays such as Thanksgiving and Christmas are especially significant to our family, friends and loved ones. This holiday, try this tasty Ginger…
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