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Caramel Custard

Greek.Cookery's picture
  Sugar 1 1⁄2 Cup (24 tbs)
  Vanilla 2 Teaspoon
  Milk 1 Quart
  Eggs 6
  Blanched almonds 1⁄2 Cup (8 tbs), slivered
  Salt 1⁄4 Teaspoon

Caramelize 1 cup sugar in a heavy skillet over low heat, stirring constantly, until golden.
Don't let it get too dark or it will become bitter.
Pour into a mold, plain or fancy, coating all sides.
Mold should be warm to prevent syrup from cracking.
Scald milk and cool slightly.
Beat eggs, add remaining 1/2 cup sugar, salt, and vanilla, and beat well.
Slowly stir in milk.
Strain mixture into coated mold.
Place mold in a pan containing 1 inch hot water and bake in a 325 degree oven for about 1 to 1 1/2 hours or until a knife inserted in center comes out clean.
Remove from oven, cool, and refrigerate at least a few hours before serving.
Invert on a chilled platter and unmold, spooning syrup over the custard.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2607 Calories from Fat 852

% Daily Value*

Total Fat 97 g149.6%

Saturated Fat 29.8 g148.8%

Trans Fat 0 g

Cholesterol 1363.5 mg454.5%

Sodium 1304 mg54.3%

Total Carbohydrates 368 g122.6%

Dietary Fiber 7.5 g30.2%

Sugars 356.7 g

Protein 84 g168.2%

Vitamin A 48.6% Vitamin C

Calcium 138.9% Iron 47.3%

*Based on a 2000 Calorie diet

Caramel Custard Recipe