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Simple Caramel Custard

Mexican.Chef's picture
  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

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.
Carefully loosen custard from sides and center; invert on platter.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 647 Calories from Fat 108

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 4.4 g22%

Trans Fat 0 g

Cholesterol 431.2 mg143.7%

Sodium 291.8 mg12.2%

Total Carbohydrates 121 g40.3%

Dietary Fiber 0 g

Sugars 120.8 g

Protein 15 g29%

Vitamin A 11.1% Vitamin C 0.9%

Calcium 12.9% Iron 10.6%

*Based on a 2000 Calorie diet


Simple Caramel Custard Recipe