Caramel Custard Recipe
Ingredients
| Sugar | 1 1/2 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Milk | 1 Quart | |
| Eggs | 6 | |
| Blanched almonds | 1/2 Cup (16 tbs), slivered | |
| 1/4, teaspoon salt | ||
Directions
Caramelize 1 cup sugar in a heavy skillet over low heat, stirring constantly, until golden.
Don't let it get too dark or it will become bitter.
Pour into a mold, plain or fancy, coating all sides.
Mold should be warm to prevent syrup from cracking.
Scald milk and cool slightly.
Beat eggs, add remaining 1/2 cup sugar, salt, and vanilla, and beat well.
Slowly stir in milk.
Strain mixture into coated mold.
Place mold in a pan containing 1 inch hot water and bake in a 325 degree oven for about 1 to 1 1/2 hours or until a knife inserted in center comes out clean.
Remove from oven, cool, and refrigerate at least a few hours before serving.
Invert on a chilled platter and unmold, spooning syrup over the custard.
Don't let it get too dark or it will become bitter.
Pour into a mold, plain or fancy, coating all sides.
Mold should be warm to prevent syrup from cracking.
Scald milk and cool slightly.
Beat eggs, add remaining 1/2 cup sugar, salt, and vanilla, and beat well.
Slowly stir in milk.
Strain mixture into coated mold.
Place mold in a pan containing 1 inch hot water and bake in a 325 degree oven for about 1 to 1 1/2 hours or until a knife inserted in center comes out clean.
Remove from oven, cool, and refrigerate at least a few hours before serving.
Invert on a chilled platter and unmold, spooning syrup over the custard.
Chef
