Recipe
CARAMEL CUSTARD
Serves: 8
Preparation time: 30 minutes If they like it, it serves 8 otherwise
Cooking time: 30 minutes
Totaltime: 1 hour 0 minutes
Ingredients
- FOR THE CARAMEL:
- 3/4 cup sugar
- 2 ounces water
- FOR THE CUSTARD:
- 6 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 quart boiling milk
Preparation
-
CARAMEL: Combine the sugar and water in a thick bottom medium saucepan. Boil over high heat until sugar starts to caramelized and turns golden brown. Add 1 tablespoon water or more to thin the caramel. Pour caramel in a ring mold or other appropriate oven-proof individual molds.
CUSTARD: Beat the eggs and sugar in a mixing bowl. Slowly pour in the boiling milk. Stir in the vanilla. Strain the custard mix through a fine strainer. Pour into the caramelized mold. Bake in a water bath at 350 F 30 minutes for a ring mold, 20 minutes. for individual molds. Refrigerate caramel custard for until cold. Unmold on a platter or plates. I garnish the caramel custard with fresh fruit, oranges, strawberries, peaches, or raspberries.
main ingredients:
type of dish:
dessert
cuisine:
France
specific recipes:
restaurant
season and occasion: Valentines-Day
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Chocolate creme caramel
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Rhubarb custard pie
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Pumpkin chocolate cinnamon and salted caramel mousse cake
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Caramel-pecan hand flipside pies
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