Caramel Custard (Creme Caramel)
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Caramel Custard (Creme Caramel)
Last updated 6/12/2012 1:12:12 AM. Recipe ID 40053. Report a problem with this recipe.
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      Title: Caramel custard (creme caramel)
 Categories: None
      Yield: 1 Servings
  1 1/4 c  Sugar
      4    Eggs
      1 cn (14.5 oz.) evaporated milk;
    1/2 c  Heavy cream
      1 ts Clear vanilla extract
  From: Bulldogfla 
  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
  until hardened.
  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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Recipe ID 40053 (Apr 03, 2005)

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