A Mexican-style milk and egg custard with caramelized sugar similar to Creme Caramel.

  • 2-1/4 cups milk
  • 2 eggs
  • 1 cup sugar
  • 4 egg yolks
  • 1/2 t vanilla
  • pinch of salt

Combine milk, 1/2 cup sugar and vanilla. Bring to boil and cool 20 minutes.

Place remaining sugar in small pan. Over low heat, leave without stirring until sugar browns, then stir with a wooden spoon until melted and caramel colored. Pour quickly into a 1-quart ceramic mold and swirl to cover bottom.

Beat together the eggs, yolks and salt; beat in milk. Strain to remove foam.

Pour into mold. Tie buttered waxed paper and foil on top. Cover with lid. Pour boiling water in a steamer pan to just below rack. Cover steamer. Cook 1-1/4 hours.

Cool completely. Invert to serve so caramel is on top.