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Swedish Caramel Custard

chef.tim.lee's picture
Ingredients
  Sugar 19 Tablespoon (1 Cup And 3 Tablespoons)
  Boiling water 3 Tablespoon
  Eggs 6
  Salt 1⁄4 Teaspoon
  Milk 2 1⁄2 Cup (40 tbs)
  Light cream 1 Cup (16 tbs)
  Vanilla extract 1 Tablespoon
  Toasted slivered blanched almonds 1 Tablespoon
Directions

Melt 1 cup sugar in skillet over low heat, stirring until lightly browned.
Add boiling water and heat, stirring, until syrup forms.
Pour into 1 1/2-quart baking dish, turning dish to coat bottom and sides.
Break eggs into a large bowl; add 3 tablespoons sugar and the salt; beat until frothy.
Add milk, cream, and vanilla and beat until thoroughly mixed.
Pour mixture into syrup-coated dish.
Set on rack in pan of hot water (water should be about 1 inch below rim of dish).
Bake in preheated slow oven (300°F.) for 1 1/2 hours, or until set (knife should come out clean when inserted in middle of custard).
Cool on rack; then chill.
Un-mold in deep serving dish, allowing sauce to run over custard.
Garnish with almonds.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Caramel
Cook Time: 
95 Minutes
Servings: 
8

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