Easy Caramel Custard Recipe - Allrecipes.com
Easy Caramel Custard Recipe
  • READY IN ABOUT hrs

Easy Caramel Custard

Recipe by  

"A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    2 hrs 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
  3. Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
  4. Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.
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Footnotes

  • Cook's Note:
  • Remember, when cooking the caramel sauce, watch it carefully. It will cook very fast, and if you overcook it, you could make it stick to pan.
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Reviews More Reviews

Mar 12, 2013

Taste was great. I did not like how thin it came out as I wouldn't serve it like that. So double the recipe for that size pan perhaps. I will try doing this again that way. Not sure how I was supposed to serve it, on a plate? in a dessert bowl? Worth trying as it is little ingredients for a nice tasting dessert.

 
Aug 31, 2013

The taste of this was okay, but having followed the instructions to the t, the caramel didn't turn out (it basically just turned into a brick of white sugar). So I started it over and used 3 TBSP of water and managed to get a syrup. The custard also had to cook for an extra 30 minutes to even begin to set up. In the end the taste was only average, and definitely not worth all the extra time.

 

3 Ratings

Dec 19, 2013

The caramel syrup never turned golden brown...just a white brick of sugar. And I guess I didn't let it cook long enough (I did the recommended 45 minutes @ 350 degrees Fahrenheit) because it tasted like sweet scrambled eggs. I do like the suggestions made by the other reviews (I'm not a super cook yet so I'm still learning).

 

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Nutrition

  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Cooking with a cat
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