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|Sugar||1 1⁄2 Cup (24 tbs), divided|
|Evaporated milk||12 Ounce (1 Can)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Fresh milk||14 Ounce|
|Vanilla extract||2 Tablespoon|
Serving size: Complete recipe
Calories 3644 Calories from Fat 914
% Daily Value*
Total Fat 103 g158.4%
Saturated Fat 54.1 g270.5%
Trans Fat 0 g
Cholesterol 1542.1 mg
Sodium 1446.1 mg60.3%
Total Carbohydrates 577 g192.3%
Dietary Fiber 0 g
Sugars 576.8 g
Protein 105 g210.2%
Vitamin A 74.4% Vitamin C 28%
Calcium 262.9% Iron 39.3%
*Based on a 2000 Calorie diet
Caramelize 1/2 cup sugar in a small heavy skillet.
Pour into mold and turn the mold around quickly, tilting it from side to side until the mold is coated on the bottom and halfway up the sides.
Beat eggs lightly; slowly add 1 cup sugar and beat well until all is dissolved in the eggs.
Add milks and vanilla; beat about 2 minutes.
Pour custard mixture into mold; set the mold in a hot water bath that comes about halfway up the side of the mold.
Place on lowest rack of oven and bake for 1 hour and 20 minutes.
Test by inserting a knife or toothpick in center.
Remove when it comes out clean.
Let cool about 1 hour.
Invert pan onto a plate with a small ridge so that the caramel will not spill.