| Caramel Custard | |
|---|---|
| Link ID | 2902 |
| Title | Caramel Custard |
| Description | 5 eggs 1/2 c. granulated sugar 1/4 tsp. salt 1 tsp. vanilla extract 3 1/2 c. milk Fresh fruit for center (strawberries pineapple grapes) 1/2 c. granulated sugar for syrup Preheat oven to 325 degrees. Sprinkle 1/2 cup sugar evenly into small skillet stirring often just until sugar melts to a golden syrup. Be careful not to burn. Immediately pour into 5-cup ring mold and tip to cover sides. Let cool to harden. In a large bowl mix eggs sugar salt vanilla then gradually add milk and beat until smooth. Place prepared mold in a shallow baking pan. Remove 1 cup egg mixture to reserve. Place baking pan on middle rack in oven. Add rest of mixture to mold. Pour hot water into pan to about 1 inch depth around mold. Bake 55 to 60 minutes. Do not over bake. Remove mold from hot water to cool completely then refrigerate to chill at least 1 hour. Unmold by loosening gently with spatula and shake gently to release. Toss fruit together lightly and fill center of custard. Spoon some sauce over each serving. Makes 6 to 8 servings. |
| Category | Puddings |
| Keywords | |
| Date | Jan 1, 2008 |
| Contact Name | |
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