Cuban caramel custard

Yield: 6 servings

Measure Ingredient
1¼ cup Sugar
⅓ cup Water
½ \N Lemon -- juice only
4 larges Eggs
4 larges Egg yolks
1 teaspoon Vanilla extract

Combine the sugar, water and lemon juice in a saucepan and cook, stirring, until the sugar dissolves. Boil the syrup, uncovered, without stirring, until it thickens slightly and reaches 225, about 7 minutes. Pour all but about ¼ cup of the syrup into a heatproof bowl; set aside to cool. Meanwhile, preheat the oven to 350.

Continue to cook the reserved ¼ cup syrup, without stirring, until it turns medium amber, 3 to 5 minutes. Immediately pour the caramel into an 8" square baking dish, tilting the dish to coat the bottom evenly. Set aside. Add the eggs, egg yolks and vanilla to the bowl of cooled syrup; whisk until blended. Place the baking dish in a roasting pan; pour the custard mixture into the caramel lined dish.

Place the roasting pan on the center rack of the oven. Pour in enough hot water to reach halfway up the sides of the baking dish.

Bake until the custard is almost set but still quite liquid in the center (it will firm as it cools), about 25 minutes. Remove from the water bath and cool the custard on a wire rack. Chill the custard until cold, at least 2 hours. Run the tip of a knife along the edge of the custard and unmold onto a serving plate, so the caramel side is up. Serve in small portions.

Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (22:57) (159) Fido: Cooking

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