Brandied Caramel Custard Recipe

Name: Brandied Caramel Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 3 tablespoons water; 3 eggs; 2 egg yolks; 1/2 teaspoon nutmeg; 1/2 teaspoon ground cardamom; 1/4 cup brandy or cognac; 2 1/2 cups milk; 1/2 cup heavy cream; 1/4 cup golden raisins

Servings: persons

1
Preheat oven to 350 degrees
2
Mix one-half cup of sugar with the water in a heavy saucepan, preferably nonstick.
3
Cook over medium-high heat until the sugar has dissolved and turns a rich amber color.
4
Pour the caramel into the bottom of a four- to five-cup baking dish, tilting the dish so the caramel coats the bottom evenly.
5
Beat the eggs and egg yolks together.
6
Beat in the remaining onehalf-cup sugar, the nutmeg and cardamom.
7
Stir in three tablespoons of the brandy, the milk and cream.
8
Pour the mixture into the baking dish, place in the oven and bake 20 minutes.
9
While the custard is baking, mix the remaining tablespoon of brandy with the raisins.
10
After the custard has baked for 20 to 25 minutes, scatter the brandied raisins over the top of the custard.
11
They will sink in.
12
Continue baking the custard 15 to 20 minutes longer, until a knife inserted in the center comes out clean.
13
Allow the custard to cool to room temperature, then refrigerate at least six hours or overnight.
14
To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, 3 tablespoons water, 3 eggs, 2 egg yolks, and more.

Yes, Brandied 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.

Brandied Caramel Custard

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