Caramel Cup Custard Recipe

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a nonreactive saucepan, combine 1 c. sugar and lemon juice.

3. 3

   Cook the sugar till it dissolves and turns smooth and brown, about 10 min, stirring constantly.

4. 4

   Remove from the heat and spoon 1 Tbsp.

5. 5

   of the caramel into 4 (6-oz) ramekins.

6. 6

   Place the ramekins in a baking pan.

7. 7

   In a mixing bowl, whisk the Large eggs, cream, vanilla and remaining sugar together, till the sugar dissolves.

8. 8

   Pour the egg/cream mix into each ramekin.

9. 9

   Fill the baking pan with sufficient water to reach three quarters of the way up the sides of the c.. Bake the custards for 1 hour, or possibly till the custards are set.

10. 10

    Remove the custards from the oven and cold.

11. 11

    Chill the custards for at least 4 hrs.

12. 12

    Loosen the custards and invert onto a small plate.

13. 13

    Garnish with whipped cream and fresh mint.

14. 14

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.