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Caramel Custard

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  Milk 3⁄4 Pint
  Eggs 4
  Castor sugar 1 Ounce (Vanilla Flavored, If Available)
  Loaf/Granulated sugar 3 Ounce
  Water 4 Tablespoon

Prepare the caramel by stirring sugar and water until it boils.
Then allow it to simmer on its own until it is golden brown.
Grease a plain fireproof dish a souffle dish is ideal pour in the caramel and allow to cool.
Now blend together the eggs and sugar.
Warm the milk and pour it on to the eggs.
Pour through a strainer into the caramel prepared dish.
Stand the dish in a bain marie, or baking tin with water halfway up the sides, and bake in a slow oven for about three quarters of an hour or until custard is set.
It will need care in turning out.
The caramel will have melted, naturally, and will form the pudding's delicious sauce.
You can put the mixture into individual dishes if so desired.
They will take only about half the time to cook in the oven.
When one has used the whites of eggs only or, alternatively, the yolks only, in a certain recipe, it is always a problem to know how to finish up the remaining component parts.
One can't always be making meringues or serving scrambled eggs! Here is an obliging pair of complementary recipes supplied by a friend.
They are very economical, light and refreshing, and look well served together one snowy white and the other yellow.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 836 Calories from Fat 302

% Daily Value*

Total Fat 34 g52.6%

Saturated Fat 12.9 g64.6%

Trans Fat 0 g

Cholesterol 881.9 mg294%

Sodium 896.5 mg37.4%

Total Carbohydrates 93 g30.9%

Dietary Fiber 1.8 g7%

Sugars 54.1 g

Protein 44 g87.5%

Vitamin A 26.8% Vitamin C

Calcium 54.8% Iron 30.7%

*Based on a 2000 Calorie diet


Caramel Custard Recipe