Arnaud's Caramel Cup Custard.

This is from the world-famous Arnaud's in New Orleans.

Caramel Cup Custard
serves 6

Simplicity and elegance are underscored in this deceptively modest dessert. It comes to table molded as the cup shape in which it is baked, then overturned on a saucer for presentation. The silky smoothness of the custard is a revelation. It has long been a standard at Arnaud’s and would be impossible to remove from the menu.

1/2 cup granulated sugar, for the caramel
1 tablespoon water
3 large eggs
1/4 cup granulated sugar
2 cups whole milk, scalded
1/2 teaspoon best quality pure vanilla extract

Preheat oven to 275°.

In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of lumps and turns a light caramel color.

Divide the caramel among six 4 ounce custard cups and let stand until cooled.

Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add the vanilla and strain carefully into the prepared cups, to avoid disturbing the caramel.

Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly for 1-1/2 to 1-3/4 hours, or until a knife inserted in the center comes out clean.

Remove from the water and cool to room temperature. Chill until
serving time.

To serve, run a knife around the edge of the custard and invert the cup onto a small plate.