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Caramel Custard Recipe
|Soft brown sugar||6 Teaspoon|
|Sugar||4 Ounce (100 Gram / 1/2 Cup)|
|Milk||1 1⁄2 Pint (900 Milliliter / 3 3/4 Cups)|
|Coffee essence/Strong coffee||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 1480 Calories from Fat 479
% Daily Value*
Total Fat 53 g81.9%
Saturated Fat 22.7 g113.6%
Trans Fat 0 g
Cholesterol 1340.9 mg
Sodium 707.9 mg29.5%
Total Carbohydrates 189 g63.1%
Dietary Fiber 0 g
Sugars 189.1 g
Protein 61 g121.9%
Vitamin A 43.9% Vitamin C
Calcium 97.4% Iron 31.8%
*Based on a 2000 Calorie diet
In a large bowl, beat sugar and eggs together until yellow and frothy.
Bring milk to the boil, and gradually add it to the egg mixture, beating continuously.
Add coffee essence.
Pour this mixture into ramekins, and place in a roasting tin.
Add enough water to come halt-way up the sides of the dishes.
Bake in a moderate oven, 180°C/Gas Mark 4/350°F, until just set, about 45 min.
To test, stick a skewer into the custard: if it comes out clean, the custard is done.
Remove from oven, and allow to cool.