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Caramel Custard is a yummy dessert that will definitely be a winner at the next party you host. I served the Caramel Custard last week for my friends and they loved it. Don’t miss this one out.
  Eggs 2
  Salt 1⁄8 Teaspoon
  Egg yolks 2
  Vanilla 3⁄4 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Milk 2 Cup (32 tbs)

Preheat the oven to 350° F.
Beat the eggs and egg yolks.
Gradually add the sugar and beat until the mixture is light and fluffy.
Scald the milk.
Gradually pour it over the egg mixture, beating constantly.
Add the salt and vanilla.
Pour into individual custard cups or ovenproof glass dishes.
Place in a roasting pan.
Fill the pan with enough hot water to come 2/3 of the way up the sides of the dishes.
Bake at 350° F for 30 minutes or until the custard tests done.
Remove from the water bath.
Cool on a rack.
Just before serving, run a knife around the edge of the custards and invert into sherbet or champagne glasses.
Pour cold Caramel Syrup over the custards.

Recipe Summary


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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 778 Calories from Fat 293

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 14.4 g72%

Trans Fat 0 g

Cholesterol 838.3 mg279.4%

Sodium 577.7 mg24.1%

Total Carbohydrates 93 g30.9%

Dietary Fiber 0 g

Sugars 91.8 g

Protein 32 g63.8%

Vitamin A 27.6% Vitamin C

Calcium 60.4% Iron 15.5%

*Based on a 2000 Calorie diet


Caramel Custard Recipe