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Recipe

CARAMEL CUSTARD

Serves: 8

Ingredients

  • FOR THE CARAMEL:
    3/4 cup sugar
    2 ounces water

    FOR THE CUSTARD:
    6 large eggs
    1 cup sugar
    1 teaspoon vanilla
    1 quart boiling milk

Preparation

  • CARAMEL: Combine the sugar and water in a thick bottom medium saucepan. Boil over high heat until sugar starts to caramelized and turns golden brown. Add 1 tablespoon water or more to thin the caramel. Pour caramel in a ring mold or other appropriate oven-proof individual molds.
    CUSTARD: Beat the eggs and sugar in a mixing bowl. Slowly pour in the boiling milk. Stir in the vanilla. Strain the custard mix through a fine strainer. Pour into the caramelized mold. Bake in a water bath at 350 F 30 minutes for a ring mold, 20 minutes. for individual molds. Refrigerate caramel custard for until cold. Unmold on a platter or plates. I garnish the caramel custard with fresh fruit, oranges, strawberries, peaches, or raspberries.
Print Recipe
on The World Cuisine
 
 

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