Caramel Custard

Caramel Custard

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

Prep Time



Total Time






cup sugar
eggs, slightly beaten
cup sugar
teaspoon vanilla
teaspoon salt
2 1/2
cups very warm milk
Ground nutmeg
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Time Saver
Use a 4-cup glass measuring cup to measure the milk, then microwave it on High about 5 minutes or until very warm.

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*:
    • 1 1/2 Starch;
    • 1/2 Milk;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.