Baked Caramel Custard Recipe – 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.
2
Scald the milks together in a heavy saucepan.
3
Remove from the heat.
4
Caramelize the sugar in a skillet over medium heat till it melts and turns brown.
5
Slowly add in the milks to the sugar, stirring constantly till the sugar dissolves.
6
In a medium bowl, beat the egg substitute and egg yolk together till it is lemon-colored.
7
Add in the lowfat milk mix, port, and vanilla and stir well.
8
Pour the mix into 6 custard c. and place them into a baking dish.
9
Pour boiling water into the baking dish so which the water comes halfway up the sides of the c.. Place in the oven and bake till set, about 35 to 40 min.
10
Remove the custard c. from the oven and cold completely in the refrigerator.
11
When they are chilled, place a dessert plate on top of each custard c. and invert.
12
Serve immediately.
13
This recipe yields 6 servings.
345
kcal
Calories
14
g
Fat
38
g
Carbs
16
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 c. evaporated skim lowfat milk, 1 1/2 c. skim lowfat milk, 1/3 c. sugar plus, 2 Tbsp. sugar, and more.
Yes, Baked Caramel Custard Recipe 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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