Baked Caramel Custard – a delicious recipe with milk, milk, sugar, sugar, egg substitute, egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan. Remove from the heat.
2
Caramelize the sugar in a skillet over medium heat until it melts and turns brown. Slowly add the milks to the sugar, stirring constantly until the sugar dissolves.
3
In a medium bowl, beat the egg substitute and egg yolk together until it is lemon-colored. Add the milk mixture, port, and vanilla and stir well.
4
Pour the mixture into 6 custard cups and place them into a baking dish. Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups. Place in the oven and bake until set, about 35 to 40 minutes.
5
Remove the custard cups from the oven and cool completely in the refrigerator. When they are chilled, place a dessert plate on top of each custard cup and invert. Serve immediately.
416
kcal
Calories
9
g
Fat
68
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups evaporated skim milk, 1 1/2 cups skim milk, 1 cup sugar plus, 2 tablespoons sugar, and more.
Yes, Baked Caramel Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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