Caramel Custard – a delicious recipe with sugar, eggs, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
2
In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
3
Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350u00b0 for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from pans to cool on wire racks.
4
To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
431
kcal
Calories
21
g
Fat
36
g
Carbs
25
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 4 ingredients. The key ingredients include: 1-1/2 cups sugar, divided, 6 large eggs, 3 cups whole milk, 2 teaspoons vanilla extract.
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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