Caramel Custard (Creme Caramel)
Last updated 6/12/2012 1:12:12 AM. Recipe ID 40053. Report a problem with this recipe.
Title: Caramel custard (creme caramel)
Yield: 1 Servings
1 1/4 c Sugar
1 cn (14.5 oz.) evaporated milk;
1/2 c Heavy cream
1 ts Clear vanilla extract
by Mimi Rippee
Preheat oven to 350 degrees F.
Spread 1/2 cup sugar evenly over the bottom of an 8-inch round baking
dish. Heat the dish in the oven for 30 to 35 minutes, or until sugar
is melted to a golden-brown syrup. Remove from the oven and let cool
Meanwhile, beat eggs well with a mixer in a medium bowl. Add remaining
3/4 cup of sugar, the evaporated milk, cream, 1 cup of water,
and the vanilla extract. Make sure sugar is dissolved.
Pour mixture into the prepared baking dish. Place this dish in a
shallow pan, and pour hot water to the 1-inch level around dish. Bake
for about 1 hour, or until knife inserted in the center of custard
comes out clean. Refrigerate until well chilled.
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