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Caramel Custard Recipe
Caramel Custard Recipe photo by Taste of Home

Caramel Custard Recipe

Read Reviews (6)
5 6
Publisher Photo
My husband and I have enjoyed this simple dessert many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 cups sugar, divided
  • 6 eggs
  • 3 cups milk
  • 2 teaspoons vanilla extract

Nutritional Facts

1 serving (1 each) equals 259 calories, 7 g fat (3 g saturated fat), 172 mg cholesterol, 92 mg sodium, 42 g carbohydrate, 0 fiber, 8 g protein.

Directions

  1. In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
  2. In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
  3. Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
  4. To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled. Yield: 8 servings.
Originally published as Caramel Custard in Country October/November 1993, p47

Nutritional Facts

1 serving (1 each) equals 259 calories, 7 g fat (3 g saturated fat), 172 mg cholesterol, 92 mg sodium, 42 g carbohydrate, 0 fiber, 8 g protein.

Reviews for Caramel Custard(6)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 17, 2014

This was very easy and yummy! It looks like an elegant dessert - thanks!!

MY REVIEW
Reviewed Feb. 18, 2013

The best part of this yummy dish is its only four simple ingredients which most people usually have on hand. We make this in our home quite often since its quite simple and taste so good.

MY REVIEW
Reviewed Sep. 5, 2009

Back to the reason the comments area is here for. This is a great recipe. Tried it first at home and now it is a staple at our little hometown diner. Thanks for sharing such a great and quick dessert. We also have people that are requesting them for breakfast.

MY REVIEW
Reviewed Sep. 5, 2009

That wasn't very nice luvjim. Maybe elorsmom is just starting to cook. Didn't you have to learn at one time or are you one of those people who just knows everything?

MY REVIEW
Reviewed Mar. 13, 2009

It is from the caremelized sugar from the first step in the recipe. DUH!

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