Caramel Custard Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Water | 1 Tablespoon | |
| Whole eggs | 3 | |
| Egg yolks | 5 | |
| Evaporated milk | 2 Can (10oz) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Salt | 1/2 Teaspoon |
Directions
Place 1 cup sugar and water in an 8-inch glass baking dish.
Microwave, uncovered, at HIGH 8 minutes.
Stir often until sugar turns light brown.
Rotate pan until bottom is completely covered with caramel.
Mix remaining ingredients in a large bowl until well blended.
Pour egg mixture into caramel-coated dish.
Microwave, uncovered, at HIGH 2 minutes.
Stir lightly with a rubber spatula to move heated portion toward center of the dish.
Microwave at MEDIUM-LOW 4 to 6 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM-LOW 4 to 6 minutes or until done.
Custard is done when a knife inserted near center comes out clear.
Let stand directly on the counter to cool.
Chill thoroughly to serve.
Microwave, uncovered, at HIGH 8 minutes.
Stir often until sugar turns light brown.
Rotate pan until bottom is completely covered with caramel.
Mix remaining ingredients in a large bowl until well blended.
Pour egg mixture into caramel-coated dish.
Microwave, uncovered, at HIGH 2 minutes.
Stir lightly with a rubber spatula to move heated portion toward center of the dish.
Microwave at MEDIUM-LOW 4 to 6 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM-LOW 4 to 6 minutes or until done.
Custard is done when a knife inserted near center comes out clear.
Let stand directly on the counter to cool.
Chill thoroughly to serve.
Chef
