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Caramel Custard

 Caramel Custard
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.
8 ServingsPrep: 15 min. Bake: 40 min.


  • 1-1/2 cups sugar, divided
  • 6 eggs
  • 3 cups milk
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • 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.
  • In a large bowl, beat the eggs, milk, vanilla and remaining sugar
  • until combined but not foamy. Pour over caramelized sugar.
  • 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.
  • To unmold, run a knife around rim of cup and invert onto dessert
  • place. Serve warm or chilled. Yield: 8 servings.
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.