Caramel Custard – a delicious recipe with sugar, eggs, salt, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease 8 custard cups.
2
Place 1/3 cup sugar in skillet and heat very slowly until caramel colored syrup.
3
Immediately pour into greased custard cups.
4
Start oven at 300u00b0.
5
Beat the eggs until bubbly, then beat in remaining 2/3 cup sugar and the salt. Heat the milk until a film forms across the top.
6
Add the vanilla and stir until the vanilla is well mixed.
7
Slowly stir into egg mixture.
8
Strain and pour into the custard cups, filling them to about 1/2-inch of top.
9
Set the cups in a pan of warm water and bake for 45 minutes or until a knife inserted in center comes out clean.
10
Remove from oven.
11
Chill and unmold.
381
kcal
Calories
9
g
Fat
67
g
Carbs
10
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 5 ingredients. The key ingredients include: 1 c. sugar, 2 eggs, 1/4 tsp. salt, 2 c. milk, and more.
Yes, 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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