Danish Caramel Custard

1. 1

   Preheat oven to 250u00b0F.

2. 2

   Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.

3. 3

   Add the cream and vanilla.

4. 4

   Melt enough brown sugar in some water to line the bottom of a baking dish.

5. 5

   Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven.

6. 6

   Whip the other 6 egg whites with a little sugar until stiff but not dry.

7. 7

   Spread over the dish of custard.

8. 8

   Raise oven heat to 425u00b0F.

9. 9

   Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.