Caramel-topped Rice Custard

Description
Makes 6 servings.

Ingredients

 * 12 caramel candies
 * 2 1/4 cups milk, divided
 * 2 cups cooked rice, cooled
 * 4 eggs
 * 1/3 cup packed brown sugar
 * 1 teaspoon vanilla extract
 * 1/4 teaspoon salt

Directions

 * 1) Combine caramels and 1/4 cup milk in small saucepan.
 * 2) Cook, stirring, over medium-low heat until caramel melts.
 * 3) Place equal amounts into 6 buttered 3/4 cup custard cups.
 * 4) Spoon 1/3 cup rice into each cup. Blend remaining milk,eggs, brown sugar, vanilla and salt; pour evenly into each cup.
 * 5) Place cups in shallow pan containing 1 inch water.
 * 6) Bake at 350 degrees for 45 minutes, or until custard is set.
 * 7) Loosen custard with knife and invert onto dessert dishes.
 * 8) Garnish with chopped nuts or coconut, if desired. Serve warm.