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Baked Caramel Custard

chef.pierre's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Eggs 4 Small
  Egg yolks 2
  Hot milk 2 1⁄2 Cup (40 tbs)
  Salt 1 Dash
  Vanilla 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 325°F.

MAKING
2. In a mold put 1/2 cup sugar and 1/4 cup water.
3. Heat the sugar until it caramelizes and turns dark brown.
4. Dip mold immediately into pan of cold water for 2 to 3 seconds.
5. Tilt the pan to cover bottom and sides of mold.
6. In medium-size bowl add eggs, yolks, and 1/2 cup sugar.
7. Beat the mixture until foamy.
8. Add 1 1/4 cups hot milk and mix.
9. Stir in remaining milk, salt, and vanilla.
10. Strain the sauce through a sieve and remove coagulated egg.
11. Spoon the mixture into mold.
12. Skim the foam from top.
13. In a larger pan set mold.
14. Pour boiling water around mold until half.
15. Keep on the lowest rack of oven.
16. Bake the custard for 45 minutes.
17. Chill the custard.
18. Run a knife around edge to unmold. Place on lukewarm water for 1 to 2 minutes.

SERVING
19. Careful unmold on serving plate.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Caramel
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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