EASY CARAMEL CUSTARD
A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'
Provided by Cooking with a cat
Categories Desserts Custards and Pudding Recipes
Time 2h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
- Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
- Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 31.2 g, Cholesterol 97.9 mg, Fat 3.7 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 60.2 mg, Sugar 31.1 g
VANILLA-ORANGE CUSTARD WITH CARAMEL
Categories Milk/Cream Berry Dairy Egg Dessert Bake Orange Vanilla Summer Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- For Custard
- Using vegetable peeler, cut peel (orange part only) in wide strips from oranges. Combine milk, half and half and sugar in saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to simmer, stirring until sugar dissolves. Add peel. Remove from heat. Cover and steep 30 minutes.
- Strain mixture into medium bowl; cool to lukewarm. Whisk eggs and yolks in large bowl to blend. Gradually whisk milk mixture into eggs. Chill until cold.
- For Caramel
- Mix 1 cup sugar, 1/4 cup water and juice in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Add 3 tablespoons water (mixture will bubble). Stir over low heat until hard bits dissolve. Immediately pour into 6-cup soufflé dish; swirl to coat bottom and halfway up sides. Cool.
- Preheat oven to 350°F. Whisk custard; pour into caramel-coated dish. Place in large baking pan. Fill pan with enough hot water to come halfway up sides of dish. Cover pan completely with foil, sealing at edges. Bake until center 3 inches of custard moves only slightly when dish is shaken, about 1 hour. Remove from oven; let stand covered 10 minutes. Remove from water; chill overnight.
- Combine berries and 1/4 cup sugar in bowl. Let stand 30 minutes.
- Run knife around sides of dish to loosen custard. Place platter atop dish. Invert custard onto platter. Remove dish; allow caramel to spill out onto platter. Garnish with some berries. Serve, passing berry mixture separately.
CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- 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. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
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