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Caramel Custard Recipe

Although my husband isn't a fan of egg-custard desserts, he finds this one irresistible. It's rich and velvety— a perfect dish to serve warm on a wintry day.

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Caramel Custard Recipe

Prep: 20 min. + chilling Bake: 1 hour + cooling

Yield: 6 Servings

20 60 80

Ingredients

2 cups heavy whipping cream
4 egg yolks
1 teaspoon vanilla extract
1/4 cup sugar
1/8 teaspoon salt
Brown sugar

Directions

In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat.
In a bowl, beat egg yolks, vanilla, sugar and salt until thick and lemon-colored, about 3 minutes. Gradually beat in cream. Pour into an ungreased 1-qt. baking dish. Place baking dish into a 13-in. x 9-in. baking pan. Pour hot water into baking pan to a depth of 1 in.
Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Refrigerate until chilled. Remove from the refrigerator 30 minutes before serving. Sprinkle with enough brown sugar to cover the top.
Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 347 calories, 33 g fat (19 g saturated fat), 250 mg cholesterol, 84 mg sodium, 11 g carbohydrate, 0 fiber, 3 g protein.

Originally published as Caramel Custard in Country Woman Christmas Annual 1999, p24