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4 eggs, slightly beaten
1/3 cup caramel ice cream sundae topping
Dash salt
1 tsp. rum flavoring
2 1/2 cups milk, scalded
6 to 8 tsp. caramel ice cream sundae topping

Heat oven to 350F. Blend eggs, 1/3 cup caramel topping, the salt and rum flavoring; gradually stir in milk. Place 1 tsp. caramel topping in each of 6 to 8 custard cups; pour custard over topping.

Place cups in baking pan,13x9x2"; pour very hot water into pan within 1/2" of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.

Remove cups from water; chill custard in cups at least 3 hours. Run knife around edges; dip bottoms of cups into hot water and unmold onto dessert dishes.

6 to 8 servings
 
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