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Caramel Custard

Caramel Custard
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.
6 ServingsPrep: 20 min. + chilling Bake: 1 hour + cooling

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.
© Taste of Home 2013

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Caramel Custard (continued)

Nutrition 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.
© Taste of Home 2013