Caramel custard (creme caramel)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Sugar |
| 4 | Eggs | |
| 1 | can | (14.5 oz.) evaporated milk; undiluted |
| ½ | cup | Heavy cream |
| 1 | teaspoon | Clear vanilla extract |
Directions
From: Bulldogfla <Bulldogfla@...> by Mimi Rippee
Preheat oven to 350 degrees F.
Spread ½ 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 ¾ 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. Posted to recipelu-digest by jeryder@... on Mar 29, 1998