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Serve fresh fruit in the center of this custard dessert ring.
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
0min
Total Time
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In small heavy skillet over medium heat, caramelize 1/2 cup sugar, stirring constantly until sugar melts and turns rich golden brown. Pour into 8-inch ring mold; holding pan with pot holders, swirl so sugar coats bottom and sides.
Heat oven to 325°F. In large bowl, slightly beat eggs. Stir in milk, 1/2 cup sugar and vanilla. Place caramel-coated ring mold in shallow baking pan on oven rack. Pour egg mixture into prepared mold. Pour hot water into pan around mold to a depth of 1 inch. Bake at 325°F. for 55 to 60 minutes or until a knife inserted halfway between center and edge comes out clean. Remove mold from hot water; cool on wire rack. Refrigerate at least 3 1/2 hours. To unmold, loosen edges with spatula. Invert mold onto serving plate. Spoon any caramel that remains in mold over custard. Serve with fruit.
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