• 3 cups 2% reduced-fat milk
• 1 1/8 cup nonfat dry milk
• 5 Tbsp sugar - divided
• 2 tsp vanilla extract
• dash of salt
• 6 large egg yolks
• 3/8 cup sugar topping

1. Combine milk, dry milk and 3 Tbsp sugar in medium saucepan. Heat mixture over medium heat until tiny bubbles form around the edge (do not boil) or temperature reaches 180 deg, stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes
2. Preheat oven to 300 deg.
3. Strain mixture through a sieve into a bowl; discard solids. Stir in vanilla.
4. Combine 2 Tbsp sugar, salt, and egg yolks in medium bowl, stirring well with a whisk.
5. Gradually add egg and milk mixtures, stirring constantly with a whisk. Pour mixture into large 8 1/2 x 11 corning ware dish or 6 individual ramekins or custard cups.
6. Place dish in 13 x 9 baking pan and add hot water to a depth of 1 inch.
7. Bake at 300 deg for 35 min or until center barely moves when dish is moved. Remove dish from water and allow to cool thoroughly on a wire rack. Cover and chill at least 4 hours or overnight.
8. Sift sugar evenly over custard. Heat with MAPP torch (propane or kitchen torch may be used) approximately 2 inches from surface. Move over sugar to melt and caramelize. Avoid heating the walls of the dish. Serve immediately or within 1 hour. Do not cover after melting sugar.

Serves: 6        Total cook time: 50 min + Minimum 4 hr cool time
Source: Cooking Light Dec 2002