Spanish caramel custard

Yield: 1 Servings

Measure Ingredient
½ cup Granulated sugar
1 teaspoon Water
4 \N Egg yolks or 3 whole eggs
2 cups Milk, scalded
½ teaspoon Vanilla extract

Per your request for recipes from other countries, I have checked my NYTimes International Cookbook by Craig Claiborne for the following: Place 6 T of the sugar and the water in a heavy skillet. Heat over low heat, shaking or stirring with a wooden spoon occasionally to prevent burning, until the sugar turns into a golden syrup.

Immediately pour the caramel syrup into a shallow baking dish (8x8-inches) or pie plate. Cool until firm.

Preheat oven to 325 degrees.

Beat together either the egg yolks or the whole eggs. Combine with the milk, vanilla extract, and remaining sugar and beat until well blended.

Pour over the cooled caramel.

Set the baking dish in a pan of hot water. Bake for 1-1½ hours, or until set. Cool and chill. To serve, carefully invert onto a serving platter.

Posted to EAT-L Digest 07 Apr 97 by Karyn Farrell <Syber12@...> on Apr 7, 1997

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