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Caramel Custard

Caramel Custard

"Although my husband isn't a fan of egg-custard desserts, he finds this one irresistible. It's rich and velvety-- a perfect dish to serve warm on a wintry day."
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Ingredients

1 h 20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat. In a mixing bowl, beat egg yolks, vanilla, sugar and salt until thick and lemon-colored, about 3 minutes. Gradually beat in cream. Pour into an ungreased 1-qt. baking dish. Place baking dish into a 13-in. x 9-in. x 2-in. baking pan. Pour hot water into baking pan to a depth of 1 in. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Refrigerate until chilled. Remove from the refrigerator 30 minutes before serving. Sprinkle with enough brown sugar to cover the top. Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately.

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Reviews

Read all reviews 29
  1. 40 Ratings

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Most helpful positive review

This recipe is amazing! This is just like the rich and creamy creme brulee you would get in a restaurant. Thicker and less 'eggy' than typical custard. I got a lot of foam after I was done beati...

Most helpful critical review

After following the instructions and waiting for the timer to ring I checked the custard at 55 minutes and it was still very runny. After an extra half hour plus of cooking it was still runny, k...

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This recipe is amazing! This is just like the rich and creamy creme brulee you would get in a restaurant. Thicker and less 'eggy' than typical custard. I got a lot of foam after I was done beati...

I tried this recipe last night and I have to say it is amazing! It tastes just like I expected a caramel custard to taste, with the exact consistency I was hoping for. I recommend this recipe to...

Excellent recipe! I had a few problems because of a change I made. I'm eating low carb now in addition to gluten free and so I used about 2/3 splenda (should have cut that in half) and 1/3 sug...

Very good. My one suggestion is to LIGHTLY sprinkle brown sugar on the top. Otherwise it does not melt and will scorch a bit. Even so, it was delicious! THANKS!

A total Keeper!! Simply Delicious! I needed a recipe that used the yolks that I didn't need while baking something else. Not wanting to waste you know. My Hubby found this and we will totall...

Delicious. The only thing I will do differently next time is make more.

I made this for a friend recovering from abdominal surgery, so his diet was limited. He said it was the best custard he had ever had. It smelled so good when I took it out of the oven, it was ...

What a treat this recipe was! I have some 1 cup (size) pyrex oven safe containers and this recipe made 4 which was perfect for my husband and I! Cook time was way off though. Even in those sma...

After following the instructions and waiting for the timer to ring I checked the custard at 55 minutes and it was still very runny. After an extra half hour plus of cooking it was still runny, k...

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