Caramel Custard

Directions

Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown.

Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)

Process egg yolks and next 5 ingredients in a blender until smooth.

Pour mixture over caramelized sugar in pan.

Cover mixture with aluminum foil.

Place cake pan in a broiler pan.

Add hot water (150°) to pan to a depth of ⅔ inch.

Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean.

Remove cake pan from water bath; cool completely on a wire rack.

Cover and chill at least 3 hours.

Run a knife around edge of pan to loosen; invert onto a serving plate.