Caramel
2 cups (500 mL) Sugar
1 cup (250 mL) Water

Custard
4 eggs
½ cup (60 mL) Sugar
2 cups (500 mL) Warm Milk
½ cup (75mL) Galliano liqueur

Caramel: In a saucepan combine the sugar and water. Bring to a boil, stirring constantly, until it turns a caramel color. Remove from the heat and pour the caramel evenly into 4, 1 cup (250 mL) custard cups. Refrigerate for 20 minutes, or until the caramel has hardened.

Custard: In a medium bowl, beat the eggs. Add the sugar, milk and Galliano, mixing well. Set aside.

Remove the custard cups from the refrigerator and divide the egg mixture evenly among the cups.

Set the custard cups in a baking pan with water about half the depth of custard cups. Bake for 30 minutes at 350ºF (180ºC). The custard is done when it feels firm to the touch.

Remove the custard from the oven and chill in the custard cups in the refrigerator. To serve, invert the cups onto individual plates. Serve chilled.

Serves 4
Preparation Time: 20 Minutes
Cooking Time: 40 to 45 Minutes