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Caramel Egg Custard Recipe
|Caramel||1 Cup (16 tbs)|
|Granulated sugar||1 Tablespoon|
|Custard||1 Cup (16 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Vanilla extract||2 Teaspoon|
|Granulated sugar||1 Teaspoon|
Serving size: Complete recipe
Calories 2048 Calories from Fat 568
% Daily Value*
Total Fat 64 g98.9%
Saturated Fat 19.6 g98.1%
Trans Fat 0 g
Cholesterol 532.3 mg
Sodium 1549.5 mg64.6%
Total Carbohydrates 331 g110.3%
Dietary Fiber 0 g
Sugars 271.4 g
Protein 48 g96.4%
Vitamin A 12.6% Vitamin C 4.1%
Calcium 86.4% Iron 13%
*Based on a 2000 Calorie diet
Spray two 6-ounce custard cups with nonstick cooking spray.
Place cups in 8 x 8 x 2-inch baking pan and pour boiling water into pan to a depth of about 1 inch; set aside.
Fill a second baking pan with ice water; set aside.
In small nonstick saucepan combine sugar and water and cook over medium heat, stirring constantly, until sugar dissolves and browns (be very careful not to burn); immediately pour half of mixture into each sprayed cup, tilting each cup to coat sides.
Transfer custard cups from pan of boiling water to pan of ice water to harden caramel.
Preheat oven to 325°F.
In bowl thoroughly combine all ingredients for custard; pour half of mixture into each caramel-coated cup.
Set cups in 8 x 8 x 2-inch baking pan and pour boiling water into pan to a depth of about 1 inch; bake for 20 to 30 minutes (until a knife, inserted in center of custard, comes out clean).
Remove baking pan from oven and cups from water bath; let custard stand at room temperature for 10 to 15 minutes.
Unmold custard by loosening edges with point of sharp knife; invert onto serving plate. Serve with caramel sauce,if desired.