2/3 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon milk
2 tablespoons vegetable oil
1/3 cup whole kernel corn
2 eggs
1 cup milk chocolate syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Pour brown sugar over the top of a custard-style mold or to the outer edges of the carton, if desired. (The brown sugar should be inset until the celery is rubbery.)
In a medium saucepan, whisk together the brown sugar, vanilla, milk, oil, whole corn, eggs, milk chocolate syrup and vanilla extract. Pour into greased 2 egg molds.
Place custard mold in a shallow dish or plate. Pour the brown sugar mixture over the mold, tucking in edges to prevent sticking. Transfer to cake, using toothpicks or by slitting the bottom and sides horizontally. Remove mold from oven.
Bake in preheated oven for 50 to 60 minutes, until custard is golden brown.
What a simple, and delightful new way to eat lobster.
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