Rating: 4.0 15 votes cast)
Prep Time:
10 min. Cooking Time:
50 min. Total Time:
60 min. Serving Size:
8
2
4
8
16
32
- Change
Nutritional Facts Servings Per Recipe: 8 Amount Per Serving Calories 302 % Daily Value** Total Fat 12g
18%
Cholesterol 221mg
74%
Sodium 104mg
4%
Total Carbohydrate 42g
14%
Protein 9g
** Percentage Daily Values are based on a
2000 calorie diet.
Caramel Custard
Date Added: March 23, 2015
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Directions:
1. FOR THE CARAMEL: Heat the oven to 375 F For the caramel, combine the sugar and water in a small saucepan.2. Swirl the pan until the sugar is dissolved, then cover the pan and cook over medium high heat until thick and large bubbles form.3. Uncover the pan, and cook until a rich, brown color.4. Watch the caramel, since it burns very quickly once it begins to color.5. Pour the syrup into the bottom of a mold, and rotate to cover the bottom and up a few inches of the sides evenly.6. Set aside. For the custard, whisk the eggs, yolks and sugar in a mixing bowl.7. Heat the vanilla, milk and half and half until hot to the touch, about 150 F Slowly add this to the egg mixture, and pour into the prepared mold.8. Place the mold in a baking pan, and place in the oven.9. Pour boiling water into the baking pan so it is half way up the sides of mold.10. Bake for 20 to 30 minutes, or until a knife inserted in the center comes out clean.11. Cool at room temperature, then refrigerate and serve chilled.12. To serve, invert the mold over a platter with sides to catch the caramel sauce.
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Dietary Notes:
This recipe is very low-sodium with 103.63mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Natural Sweeteners allergies.
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