Creamy Caramel Custard – a delicious recipe with heavy whipping cream, egg yolks, vanilla, sugar, salt, Brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat.
2
In a bowl, beat egg yolks, vanilla, sugar and salt until thick and lemon-colored, about 3 minutes. Gradually beat in cream. Pour into an ungreased 1-qt. baking dish. Place baking dish into a
3
. Pour hot water into baking pan to a depth of 1 in.
4
Bake at 350u00b0 for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Refrigerate until chilled. Remove from the refrigerator 30 minutes before serving. Sprinkle with enough brown sugar to cover the top.
5
Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately.
606
kcal
Calories
53
g
Fat
17
g
Carbs
15
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 6 ingredients. The key ingredients include: 2 cups heavy whipping cream, 4 egg yolks, 1 teaspoon vanilla extract, 1/4 cup sugar, and more.
Yes, Creamy 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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