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Baked Sherry Custard

Use rule for Baked Vanilla Custard, flavoring with one tablespoon sherry wine.

All other flavored custards may be made the same way, by substituting special flavorings.

Baked Caramel Custard No. I 1 cup sugar 4 egg yolks 2 cups milk 1 teaspoon vanilla 4 cup sugar 4 teaspoon salt Caramelize the one cup of sugar. When a delicate brown color, pour into a well-buttered charlotte russe mold or into individual cups; set away to cool.

Scald milk; mix eggs, one fourth cup of sugar, and salt, add milk; strain into mold on to cold caramel; add seasoning and bake the same as Baked Vanilla Custard. Unmold and serve with caramel sauce.

Baked Caramel Custard No. 2 3 cups milk * cups sugar 4 eggs ½ teaspoon salt 1 teaspoon vanilla Scald milk; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and bake like Baked Vanilla Custard. Unmold and serve with caramel sauce.

This rule may be made with three eggs, but will be less rich and will break when unmolded.