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Caramel Custard

  Sugar 1 Cup (16 tbs)
  Water 1 Tablespoon
  Whole eggs 3
  Egg yolks 5
  Evaporated milk 26 Ounce (2 cans, 13 ounce each)
  Sugar 2⁄3 Cup (10.67 tbs)
  Vanilla extract 2 Teaspoon
  Salt 1⁄2 Teaspoon

Place 1 cup sugar and water in an 8-inch glass baking dish.
Microwave, uncovered, at HIGH 8 minutes.
Stir often until sugar turns light brown.
Rotate pan until bottom is completely covered with caramel.
Mix remaining ingredients in a large bowl until well blended.
Pour egg mixture into caramel-coated dish.
Microwave, uncovered, at HIGH 2 minutes.
Stir lightly with a rubber spatula to move heated portion toward center of the dish.
Microwave at MEDIUM-LOW 4 to 6 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM-LOW 4 to 6 minutes or until done.
Custard is done when a knife inserted near center comes out clear.
Let stand directly on the counter to cool.
Chill thoroughly to serve.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2759 Calories from Fat 803

% Daily Value*

Total Fat 91 g139.3%

Saturated Fat 45.7 g228.3%

Trans Fat 0 g

Cholesterol 1773.6 mg591.2%

Sodium 1997.1 mg83.2%

Total Carbohydrates 412 g137.5%

Dietary Fiber 0 g

Sugars 409.9 g

Protein 81 g161.9%

Vitamin A 70.6% Vitamin C 23.3%

Calcium 210.5% Iron 34.7%

*Based on a 2000 Calorie diet

Caramel Custard Recipe