CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
DANISH CARAMEL CUSTARD
My grandmother is full Dane and I found a few recipes to post when I was doing some research. If the recipe seems a bit "choppy" it is because they are old. Please use your discrestion when baking these. This is a great simple custard that isn't too sweet. I think Spelenda might be a good sugar substitute, but I haven't tried it yet. This also makes alot! This can be cut in half!
Provided by Smilyn
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 250°F.
- Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.
- Add the cream and vanilla.
- Melt enough brown sugar in some water to line the bottom of a baking dish.
- Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven.
- Whip the other 6 egg whites with a little sugar until stiff but not dry.
- Spread over the dish of custard.
- Raise oven heat to 425°F.
- Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.
Nutrition Facts : Calories 592, Fat 40.8, SaturatedFat 22.3, Cholesterol 528.6, Sodium 204.1, Carbohydrate 40.1, Sugar 34.5, Protein 16.9
CREME CARAMELA - SUDANESE CARAMEL CUSTARD.
This is a traditional recipe for the famous Sudanese version of creme caramel. Posted for ZWT 4. If you dont have a star shaped mould then use what you have. You can also make individidual servings.
Provided by Um Safia
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a 2 quart bowl, beat the eggs, milk & 1/2 the sugar until mixture is frothy. Add the butter & banana / vanilla extract & mix again, then set aside.
- Melt the remaining 1/2 cup of sugar - place in a small pan & cook on med-high heat until it has melted & has reached the caramel stage.
- Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.
- Beat the egg mixture again & pour it quickly into the cake pan.
- Cover the top of the pan with aluminum foil which has been well buttered on the under side.
- Place the pan in a larger pan half filled with water (as you would do a custard).
- Bake at 350 F for 30 minutes.
- Remove cover and test with metal skewer - if it comes out clean the custard is done.
- Allow to cool then place in the refridgerator for approximately 4 hours .
- Turn the caramella out onto a 10-12" platter.
- Garnish with maraschino or glace cherries on top and sides & serve immediately.
Nutrition Facts : Calories 371.2, Fat 16.4, SaturatedFat 8.2, Cholesterol 314.9, Sodium 200.4, Carbohydrate 41.7, Sugar 34.1, Protein 13.8
CARAMEL CUSTARD
Make and share this Caramel Custard recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place 1 cup of sugar in a heavy pan.
- Stir sugar at low heat until it is liquid and light golden brown.
- Pour caramelized sugar evenly into six warm custard cups.
- Set cups aside.
- Place milk and cinnamon stick in a medium sized saucepan.
- Scald milk at medium heat and allow to cool.
- Beat eggs until foamy.
- Gradually add remaining sugar to eggs and beat well.
- Gradually add scalded milk to egg mixture, stirring until sugar dissolves.
- Add vanilla.
- Pour mixture into caramel lined cups.
- Place cups in a pan of hot water and baked in a 350 degrees F oven for 1 hour and 10 minutes.
Nutrition Facts : Calories 424.6, Fat 10.2, SaturatedFat 4.8, Cholesterol 231.4, Sodium 139.8, Carbohydrate 73.8, Sugar 67.1, Protein 11
CARAMEL CUSTARD
Make and share this Caramel Custard recipe from Food.com.
Provided by jrthrmn
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees.
- Mix egg, sugar, salt and vanilla. Stir in milk.
- Place 1 tablespoon caramel topping in each of two 6-ounce custard cups.
- Pour egg mixture onto caramel topping.
- Place cups in baking pan, 8X8X2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake until knife isnerted halfway between center an dedge comes out clean, 40-45 minutes.
- Remove cups from water; serve warm or chill and unmold into dessert dishes.
Nutrition Facts : Calories 158.7, Fat 3.6, SaturatedFat 1.5, Cholesterol 110.2, Sodium 197.7, Carbohydrate 27.6, Fiber 0.2, Sugar 12.9, Protein 4.5
DANISH CARAMEL PUDDING (KARAMEL BUDDING)
My grandmother is full Dane and I found a few recipes to post when I was doing some research. If the recipe seems a bit "choppy" it is because they are old. Please use your discrestion when baking these.
Provided by Smilyn
Categories Dessert
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes.
- Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
- Return it to the heat and cook 8 to 10 more minutes, to a rich brown.
- This syrup hardens on standing but can be melted over hot water.
- To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
- Add the vanilla and beat slowly until well blended and cooled.
- Whip the egg whites stiff and add to the custard.
- Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
- Pour the custard in and set it in a hot water bath.
- Bake in a 325F 20 to 30 minutes or until firm.
- Let the pudding cool in the baking dish, preferably overnight.
- Add 2 tablespoons congnac to cream and whip until stiff.
- Use the extra caramel sauce and whipped cream for garnish/topping.
Nutrition Facts : Calories 606.2, Fat 44.3, SaturatedFat 26.1, Cholesterol 354.3, Sodium 112.4, Carbohydrate 45.6, Sugar 42.2, Protein 8.8
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