| 1 | Combine the first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. |
| 2 | Carefully pour the egg mixture evenly into 5 (5x1) round baking dishes or custard cups. |
| 3 | Place in a roasting pan large enough to accomodate the dishes and add ?inch of water to the roasting pan. |
| 4 | This step creates a water bath to prevent curdling. |
| 5 | Bake at 275°F for 45 to 50 minutes or until almost set. |
| 6 | Cool the custards in the water in the pan set on a wire rack. |
| 7 | Remove from pan when cooled, cover and refrigerate overnight. |
| 8 | When ready to serve, sprinkle about 1 ?tablespoons brown sugar evenly over each custard; place each custard on a cookie sheet or jelly-roll pan. |
| 9 | Broil 5 inches from heat. |
| 10 | If using an electric oven, leave door partially open. |
| 11 | Broil until the sugar melts. |
| 12 | Let stand 5 minutes to allow sugar to harden. |
| 13 | notes: |
| 14 | handle with care. |
| 15 | These are extremely hot. |
| 16 | Place custards as close to heat source as possible. |
| 17 | To achieve a "cracked" effect, broil custards in a pan full of ice. |
| 18 | Dixie crystals sugar is reputedly the best for making this dessert. |
| 19 | ***when finished cooking, the center will still be slightly liquid. |
| 20 | recipe by : southern living (12-95) |
