For Caramel
Sugar 2 lb.
Water 1 cup
For Custard
Eggs 30 each
Vanilla 3 tablespoon
Sugar 1-1/2 cups
Milk 1 gallon
Caramelize Sugar by first mixing it with the water and then cooking it until it starts to darken. Pour the caramelized Sugar into 30 6 oz custard cups.
Mix the Eggs, Sugar Milk and Vanilla together. Place the Custard cups in two 2 in. hotel pans (15 each ) and add 1 in. of water to the pans. Fill the cups evenly with the custard mixture and bake in a 300 degree oven for about 40 minutes.
The custard should still be semi liquid when removed from the oven, it will set as it cools. Don’t over cook the custard.
Serves 30