CARAMEL CUSTARD
Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
- Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
- Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
- To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Nutrition Facts : Calories 205, Carbohydrate 33 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 80 mg
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Precious ginika
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Dauda Alee
[email protected]This caramel custard was a complete disaster. It was burnt on the bottom and the custard was curdled.
Jawwad Ahmed
[email protected]I'm not sure what went wrong, but my caramel custard turned out really runny. It was more like a soup than a custard.
Zulqarnain Haider
[email protected]This recipe is way too complicated. I ended up giving up and ordering takeout instead.
Gulrehman Gulrehman
[email protected]I followed the recipe exactly, but my caramel custard didn't turn out as well as I had hoped. The custard was a bit grainy and the caramel topping was too hard.
Prophyt
[email protected]This caramel custard was a bit too sweet for my taste, but it was still enjoyable.
Fahad Farouk
[email protected]I'm not a huge fan of custard, but this caramel custard was surprisingly good. The flavor was well-balanced and the texture was smooth and creamy.
SF FortYT 2
[email protected]This caramel custard is the perfect dessert for any occasion. It's elegant and delicious.
Derara Wekgari
[email protected]I made this caramel custard for a dinner party and it was a huge hit! Everyone loved it.
Danny Harper
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The caramel custard is absolutely divine!
ZohaiB BaBa
[email protected]I've tried many caramel custard recipes, but this one is by far the best. The flavor is incredible and the texture is perfect.
Suraj kumar Mahato
[email protected]This custard was so rich and creamy, I felt like I was eating a cloud! The caramel topping was the perfect finishing touch.
Jacquin Perry
[email protected]I'm not much of a baker, but this caramel custard recipe was so easy to follow that even I could make it! And it turned out great!
Naeem ullah Khan
[email protected]This recipe is a keeper! The caramel custard turned out perfectly and was absolutely delicious.
Madgelene Murphy
[email protected]I've made this caramel custard several times now and it's always a hit! My friends and family love it.
MD Shahidul Islam
[email protected]This recipe was easy to follow and the results were amazing! The custard was cooked perfectly and the caramel topping was the perfect finishing touch.
Birhane Reda
[email protected]This caramel custard was a delightful treat! The texture was smooth and creamy, and the flavor was rich and decadent. I loved the contrast between the sweet caramel topping and the creamy custard filling.