CARAMEL CUSTARD
Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.
Provided by 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
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.
SALTED CARAMEL CUSTARD
These easy 'pots de crèmes' are just sweet enough, just salty enough, and just drop-dead gorgeous enough to be my favorite dessert.
Provided by Chef John
Categories Desserts Custards and Pudding Recipes
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
- Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
- Stir in kosher salt, vanilla, and cold milk; mix well.
- Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
- Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
- Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
- Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
- Serve topped with a pinch of light, flaky sea salt.
Nutrition Facts : Calories 467.2 calories, Carbohydrate 27.3 g, Cholesterol 420 mg, Fat 37.3 g, Protein 6.9 g, SaturatedFat 21.4 g, Sodium 271.8 mg, Sugar 24.4 g
BAKED CARAMEL CUSTARD
Steps:
- Preheat oven to 350 degrees F.
- Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
- Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.
More about "easy caramel custard recipes"
EASY CARAMEL CUSTARD RECIPE [3 INGREDIENTS] - CHILL THE …
From chillthebread.com
Category DessertTotal Time 1 hr 15 mins
- Caramel sauce: First, add the sugar to a clean pot, then pour the water over the sugar. Bring it to the stove at medium heat. Once you reach the correct color, turn off the heat and add the water. Then divide the sauce into 6 ramekins. Then chill it to set.
- Making the custard, first I take 2 egg yolks and 2 whole eggs. At this time is a perfect point to turn the oven on, I will bake the custard caramel at 150C (302F). Then stir them well till incorporated.
- In another saucepan, adding milk, sugar, and vanilla, then quickly combine them. After that, bring the saucepan to medium heat, keep stirring once the milk mixture gets warm, and reach 60-65C (140-149F).
- Then pour the warm milk a little bit at a time over the egg mixture while stirring continuously. Finally, sieve the custard mixture to remove any lumps and unbeaten eggs.
THE BEST CREME CARAMEL CUSTARD | LOVEFOODIES
From lovefoodies.com
4.5/5 (132)Total Time 1 hr 5 minsCategory DessertsCalories 292 per serving
- Place the sugar in a small non stick pan and heat on a medium heat until the sugar turns brown. Have the kettle on ready for some boiling water.
- The heating process will take about 5 minutes on a gentle heat. As soon as the sugar starts to turn brown, tilt the pan to distribute the liquid (you may get parts where the sugar hasn't turned brown yet.
- As soon as it starts to bubble, add 5 Tablespoons of boiling water (I measure the water into a cup so I can tip it in one go).
CARAMEL CUSTARD RECIPE | THE TAKE IT EASY CHEF
From thetakeiteasychef.com
CARAMEL CUSTARD EASY RECIPE - BAKE WITH SHIVESH
From bakewithshivesh.com
CARAMEL CUSTARD RECIPE | HOW TO MAKE CARAMEL CUSTARD
From recipes.timesofindia.com
CLASSIC CRèME CARAMEL RECIPE - BBC FOOD
From bbc.co.uk
CARAMEL CUSTARD | CREME CARAMEL INSTANT POT RECIPE
From twosleevers.com
CARAMEL CUSTARD RECIPE | HOW TO MAKE EGGLESS CARAMEL CUSTARD
From food.ndtv.com
EASY CARAMEL CUSTARD RECIPE | CARAMEL PUDDING RECIPE
From spicebangla.com
TYPES OF CUSTARD - A COMPREHENSIVE GUIDE - THE FLAVOR BENDER
From theflavorbender.com
EASY CARAMEL CUSTARD कस्टर्ड RECIPE - RANVEER BRAR
From ranveerbrar.com
EASY STEAMED CARAMEL CUSTARD/PUDDING - COOKING WITH SMILE
From lathiskitchen.org
THE BEST POTLUCK DESSERTS NO ONE THINKS TO BRING
From msn.com
CARAMEL CUSTARD RECIPE - AN EASY, QUICK AND TASTY DESSERT RECIPE
From mariasmenu.com
CARAMEL CUSTARD | CARAMEL CUSTARD RECIPE | CREME CARAMEL
From yummytummyaarthi.com
MINIATURE CARAMEL PUDDING RECIPE | EASY DESSERT CARAMEL CUSTARD …
From youtube.com
FLAN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
INSTANT POT CARAMEL PUDDING (CARAMEL CUSTARD) | INDIAN AMBROSIA
From indianambrosia.com
11 BEST CUSTARD RECIPES | EASY CUSTARD RECIPES - NDTV FOOD
From food.ndtv.com
EASY CARAMEL CUSTARD RECIPE | CARAMEL PUDDING RECIPE - YOUTUBE
From youtube.com
BAKED CUSTARD RECIPE - TASTES OF LIZZY T
From tastesoflizzyt.com
SHOMPA | EASY RECIPES | DESI CONTENT CURATOR - INSTAGRAM
From instagram.com
CARAMEL CUSTARD - MY FOOD STORY
From myfoodstory.com
You'll also love