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Swedish Caramel Custard Recipe
|Sugar||19 Tablespoon (1 Cup And 3 Tablespoons)|
|Boiling water||3 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Light cream||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Toasted slivered blanched almonds||1 Tablespoon|
Calories 338 Calories from Fat 144
% Daily Value*
Total Fat 16 g25%
Saturated Fat 8.4 g41.8%
Trans Fat 0 g
Cholesterol 199 mg
Sodium 152.5 mg6.4%
Total Carbohydrates 41 g13.7%
Dietary Fiber 0.19 g0.78%
Sugars 40 g
Protein 8 g16.1%
Vitamin A 11.2% Vitamin C 0.3%
Calcium 12.5% Iron 4.4%
*Based on a 2000 Calorie diet
Add boiling water and heat, stirring, until syrup forms.
Pour into 1 1/2-quart baking dish, turning dish to coat bottom and sides.
Break eggs into a large bowl; add 3 tablespoons sugar and the salt; beat until frothy.
Add milk, cream, and vanilla and beat until thoroughly mixed.
Pour mixture into syrup-coated dish.
Set on rack in pan of hot water (water should be about 1 inch below rim of dish).
Bake in preheated slow oven (300°F.) for 1 1/2 hours, or until set (knife should come out clean when inserted in middle of custard).
Cool on rack; then chill.
Un-mold in deep serving dish, allowing sauce to run over custard.
Garnish with almonds.
Makes 8 servings.