Mom's Caramel Custard – a delicious recipe with sugar, water, water, sugar, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook sugar and water in a small pan over medium heat, shaking the pan occasionally, 5 minutes or until sugar melts and turns light golden brown.
2
Remove the pan from heat, put hot water into the pan very carefully and shake it.
3
Pour the caramel sauce into a cake pan and let stand 5 minutes(Sugar will harden).
4
Heat milk and sugar in another pan over medium heat and remove the pan from heat just before boiling.
5
Break eggs into a bowl and whisk well but not to whip.
6
Pour the heated milk into the egg bowl in three or four batches and mix well each time.
7
Strain the mixture and pour gently into the pan caramel sauce hardened.
8
Place cake pan in a broiler pan.
9
Add hot water to pan to a depth of 2/3 inch.
10
Bake at 350 for 40 minutes and leave it in the oven until it cools down.
11
Remove the cake pan from water bath and chill in refrigerator at least 2 hour.
12
Run a knife around edge of the pan to loosen; invert onto a serving plate.
420
kcal
Calories
16
g
Fat
50
g
Carbs
20
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 7 ingredients. The key ingredients include: 3 ounces granulated sugar (for caramel sauce), 1 ounce water, 1 ounce hot water, 3 ounces granulated sugar (for custard), and more.
Yes, Mom's 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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