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Caramel Custard

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Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.

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(10 Ratings)

10 Ratings

5 spoons 40%

4 spoons 20%

3 spoons 20%

2 spoons

1 spoons 20%

Member Reviews (1)

4bf5b398-426b-455a-abd5-bf8641518edf

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PREP TIME
25 Min
TOTAL TIME
1 Hr 40 Min
SERVINGS
6

1/2: cup sugar

3: eggs, slightly beaten

1/3: cup sugar

1: teaspoon vanilla

1/8: teaspoon salt

2 1/2: cups very warm milk

: Ground nutmeg

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1 Heat oven to 350ºF.
2 Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
3 Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
4 Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
5 Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
6 To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.

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Expert Tips

Custards are pretty easy to make, but they need a little tender loving care when they bake. Slow cooking and gentle heat in a water bath helps to prevent curdling.

Use a 4-cup glass measuring cup to measure the milk, then microwave it on High about 5 minutes or until very warm.

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Nutrition Information:

1 Serving (1 Serving)

Calories 205

(Calories from Fat 45 ),

Total Fat 5 g

(Saturated Fat 2 g,

Cholesterol 115 mg;
Sodium 80 mg;
Total Carbohydrate 33 g

(Dietary Fiber 0g,

Protein 7 g;

Percent Daily Value*:

Vitamin A 12.00%;
Vitamin C 2.00%;
Calcium 14.00%;
Iron 2.00%;

Exchanges:

1 1/2 Starch;
1/2 Milk;
1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 1/16/2007 4:18:37 PM REPORT ABUSE Brenda Raleigh said:

Rating:

This is an easy and delicious recipe. Infact it''s almost the same recipe my grandmother used.It''s so nice to find the good basic "old fashioned" recipes and to realize that they are still as good as you remember. In my opinion this is an excellant recipe. Thank you for offering it.

This reply was: Helpful Inspiring