4 eggs, slightly beaten
1/3 cup caramel ice-cream sundae topping
1 teaspoon rum flavoring
2 1/2 cups milk, scalded
6 to 8 teaspoons caramel ice-cream sundae topping
Heat oven to 350°. Blend eggs, 1/3 cup caramel topping, the salt and rum flavoring; gradually stir in milk. Place 1 teaspoon caramel topping in each of six to eight custard cups; pour custard over topping.
Place cups in baking pan, 13 x 9 x 2 inches; pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comeso ut 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.
This smooth light custard is the classic dessert to serve after a hot and spicy Mexican main dish.
©Copyright 1973 by General Mills, Inc. All rights reserved. Printed in U.S.A.