Instructions: Preheat oven to 350 F. Boil 1 cup sugar & the water in a nonstick pan or small skillet until caramel is slightly browned. Pour into an 8-cup mold & quickly turn mold about so that entire inside is filmed with caramel. Set aside. In a separate saucepan bring milk & vanilla to boiling point. Beat whole eggs, egg yolks & remaining sugar together. Gradually add milk mixture & stir until well blended. Pour custard into mold. Bake in preheated oven about 40 minutes until set. Remove from oven & allow to cool in mold. Carefully unmold onto a serving dish by first pressing fingers firmly against the outside rim of the mold & then on the bottom & around the sides. Press serving dish directly over the mold & invert both. The custard should slide out onto the dish.

BAGWELLS

WINE: CHATEAU DYQUEM. 1967.

KALAKAUA AVENUE, HONOLULU.

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