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Caramel Custard Mold

Holiday.Cook's picture
Ingredients
For caramelized sugar
  Sugar 1 Cup (16 tbs)
For custard
  Milk 1 Quart
  Eggs 6
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Vanilla extract 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 325°F before baking.

MAKING
2. Place heavy skillet on low heat, add 1 cup sugar and cook till sugar melts to a light brown syrup. Stir and blend. Pour sugar syrup to the 1 ½ quart casserole. Turn and rotate the casserole bottom for even and through coating.
3. Take a medium saucepan, place on medium heat and heat milk till it starts bubbling.
4. Take a large bowl, add eggs, Using a rotary beat, beat the eggs slightly. Add vanilla, salt and ½ cup sugar followed by the hot milk. Keep stirring the mixture. Transfer to the caramel coated casserole.
5. Place casserole in a shallow pan filled with 1/1 inch hot water and bake for 1 ¼ hours or till a tease inserted to the center comes out clean. Take out, cool and refrigerate till next day.

SERVING
6. Using a spatula, loosen the edges, transfer upside down to a serving dish and release the custard by shaking gently. Serve warm with caramel as sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Caramel
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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