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Simple Caramel Custard

Mexican.Chef's picture
Ingredients
  Sugar 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Evaporated milk 1 Ounce, can
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  Salt 1 Dash
Directions

In small skillet heat and stir the 1/3 cup sugar over medium heat till sugar melts and becomes golden brown.
Quickly pour caramelized sugar into a 3-cup ring mold, tilting mold to coat bottom and sides.
In bowl beat eggs; stir in milk, the 1/4 cup sugar, vanilla, and salt.
Pour into caramel-coated mold.
Set mold in baking pan on oven rack.
Pour hot water around mold in pan to a depth of 1 inch.
Bake, uncovered, in 325° oven for 50 to 55 minutes or till a knife inserted halfway between center and edge comes out clean.
Chill.
Carefully loosen custard from sides and center; invert on platter.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked

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