Back to Creamy Caramel Custard

Print Options


Card Sizes


Creamy 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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 1 hour + cooling YIELD:6 servings


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


  • 1. In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat.
  • 2. 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.
  • 3. 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.
  • 4. Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately. Yield: 6 servings.

Nutritional Facts

1 each: 347 calories, 33g fat (19g saturated fat), 250mg cholesterol, 84mg sodium, 11g carbohydrate (11g sugars, 0g fiber), 3g protein

Reviews for Creamy Caramel Custard

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.