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Caramel Custard
My husband and I have enjoyed this simple custard recipe 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.
Ingredients
- 1-1/2 cups sugar, divided
- 6 large eggs, room temperature
- 3 cups whole milk
- 2 teaspoons vanilla extract
Directions
- 1. In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of each cup; let stand for 10 minutes.
- 2. In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar.
- 3. Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks.
- 4. To unmold, run a knife around rims of cups and invert onto dessert plates. Serve warm or chilled.
Nutrition Facts
1 serving: 259 calories, 7g fat (3g saturated fat), 172mg cholesterol, 92mg sodium, 42g carbohydrate (41g sugars, 0 fiber), 8g protein.
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