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Caramel Custard Recipe
|Sugar||1 Cup (16 tbs)|
|Evaporated milk||26 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
Serving size: Complete recipe
Calories 2823 Calories from Fat 803
% Daily Value*
Total Fat 91 g139.3%
Saturated Fat 45.7 g228.3%
Trans Fat 0 g
Cholesterol 1773.6 mg
Sodium 1028.2 mg42.8%
Total Carbohydrates 429 g143%
Dietary Fiber 0 g
Sugars 426.5 g
Protein 81 g161.9%
Vitamin A 70.6% Vitamin C 23.3%
Calcium 210.5% Iron 34.7%
*Based on a 2000 Calorie diet
2 Stir and heat sugar an additional 4 (5) minutes, stirring very frequently with a rubber spatula until sugar melts and turns a light brown.
3 Rotate pan until completely coated with caramel.
4 In a large bowl combine remaining ingredients until well blended.
5 Pour egg mixture into caramel-coated pan. Heat, uncovered, in Microwave Oven 3 (4) minutes. Move cooked portions of mixture toward the center of the pan with a rubber spatula.
6 Return to Microwave Oven and heat, uncovered, an additional 3 (4) minutes; move cooked portions to center again.
7 Heat, uncovered, in Microwave Oven 4 (5) minutes longer, turning 1/2 turn after 2 (2 1/2) minutes.
8 Insert a knife 1 inch from the outside edge. If knife comes out clean, custard is done. If not, return to oven for an additional minute of cooking.
9 Cool custard slightly and invert onto a platter while caramel is still warm or the caramel will stick to the pan. Chill before serving.