Preheat oven to 325 degrees. Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in 6 individual ramekins, tilting it to swirl the caramel around the sides. Whisk the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the ADAMS BEST Vanilla and Almond Extract. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
- 1 1/2 cups sugar
- 1 14oz can condensed milk
- 1 teaspoon ADAMS BEST VANILLA
- 6 large eggs
- 2 13 oz cans evaporated milk
- 1/2 teaspoon ADAMS ALMOND EXTRACT