Caramel Custard

1. 1

   Preheat the oven to 350.

2. 2

   Arrange ten 4-ounce or seven 6-ounce custard cups in a baking pan(s) at least 2 inches deep.

3. 3

   Bring a teakettle of water to boil.

4. 4

   In a blender or with an electric mixer, beat the dulce de leche, eggs, milk, and salt until smooth and evenly colored (about 10 seconds in a blender, or 1 or 2 minutes with a mixer).

5. 5

   Pour into the custard cups.

6. 6

   Sprinkle with nutmeg or cinnamon.

7. 7

   When the water boils, pour it into the baking pan to come three-quarters of the way up the sides of the custard cups.

8. 8

   Carefully place the baking pan in the oven and bake the custards for about 35 minutes, until a knife inserted in the center of a custard comes out clean.

9. 9

   Remove the custards from the water bath so they wont continue to cook.

10. 10

    Serve warm, at room temperature, or chilled.

11. 11

    This custard is a perfect end to a Mexican, Latin American, or Caribbean-style meal, such as Nachos Grandes (page 63), Black Beans with Pickled Red Onions (page 58), or West Indian Red Beans & Coconut Rice (page 69).

* Per serving · 4 servings · Values may vary.

No additional tips available.