Baked Custard With Caramel Syrup Recipes

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EASY CARAMEL CUSTARD



Easy Caramel Custard image

A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'

Provided by Cooking with a cat

Categories     Desserts     Custards and Pudding Recipes

Time 2h5m

Yield 4

Number Of Ingredients 6

1 tablespoon water
¼ cup white sugar
1 tablespoon hot water, or as needed
1 cup milk
5 tablespoons white sugar
2 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
  • Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
  • Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 31.2 g, Cholesterol 97.9 mg, Fat 3.7 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 60.2 mg, Sugar 31.1 g

CARAMEL CUSTARD



Caramel Custard image

My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 4

1-1/2 cups sugar, divided
6 large eggs
3 cups whole milk
2 teaspoons vanilla extract

Steps:

  • In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.

CARAMEL CUSTARD



Caramel Custard image

Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 6

Number Of Ingredients 7

1/2 cup sugar
3 eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups very warm milk
Ground nutmeg

Steps:

  • Heat oven to 350°F.
  • Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
  • Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
  • Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
  • Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
  • To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.

Nutrition Facts : Calories 205, Carbohydrate 33 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 80 mg

CARAMELIZED BAKED CUSTARDS



Caramelized Baked Custards image

Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 6

2 cups heavy whipping cream
1/4 cup Irish cream liqueur
3 large eggs
2 large egg yolks
3/4 cup plus 2 tablespoons sugar, divided
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. In a saucepan, heat cream and liqueur until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks and 3/4 cup sugar until blended but not foamy. Slowly stir in hot cream mixture. Stir in vanilla., Place six 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour cream mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of tops of ramekins., Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat 5-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts : Calories 481 calories, Fat 35g fat (20g saturated fat), Cholesterol 283mg cholesterol, Sodium 68mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 6g protein.

BAKED CUSTARD



Baked Custard image

This is a snap to make: you do no more than heat some milk with a vanilla pod, if you have one, and then beat the milk into some eggs and sugar. I don't split the pod, much as I love the sight of those aromatic little black seeds; I like the vanilla taste here to be delicate rather than perfumed. Certainly it's fine to use a good quality vanilla extract instead. The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.

Provided by Nigella Lawson

Categories     easy, dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

2 1/2 cups whole milk
1 vanilla bean or 2 teaspoons vanilla extract
2 large eggs
3 large egg yolks
1/4 cup sugar
Freshly grated nutmeg

Steps:

  • Heat oven to 350 degrees. Fill a teakettle with water, and bring to a boil. Meanwhile, in a small saucepan, combine milk and vanilla bean, if using. Heat just until warm, then remove vanilla bean, and reserve for another use. If not using bean, add vanilla extract after milk is heated.
  • In a medium bowl, whisk together the eggs, yolks and sugar. Pour in vanilla-infused milk, whisking until smooth. Strain mixture into a pie plate of 4 to 5 cups capacity (about 9 inches in diameter). Sprinkle with nutmeg.
  • Place pie plate in a large shallow baking dish, and fill with boiling water to come halfway up side of pie plate. Place in oven and bake until custard is set, about 1 hour. Remove baking pan from oven, and transfer pie plate to a rack to cool for at least 10 minutes before serving. Serve while slightly warm, preferably about 30 minutes after removing from oven.

BAKED CUSTARD



Baked Custard image

Enjoy this smooth and creamy custard that's baked to perfection. Perfect dessert to treat your family!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 6

Number Of Ingredients 6

3 large eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground nutmeg

Steps:

  • Heat oven to 350°F.
  • In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
  • Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
  • Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 17 g, TransFat 0 g

BAKE-AHEAD CARAMEL CUSTARDS



Bake-Ahead Caramel Custards image

Caramel flatters creamy custard in these bake-ahead treats. Making caramel is easy: Stir together a sugar syrup; simmer until golden; and stir in half-and-half.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 6

1 cup sugar
3 cups half-and-half
8 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Chopped toffee candy, for garnish

Steps:

  • Preheat oven to 325 degrees. Set a kettle of water to boil.
  • Make caramel: In a medium saucepan, combine 1/2 cup sugar and 1 cup water. Cook over medium-high, stirring, until sugar has dissolved. Continue to cook, without stirring, until syrup turns golden brown, 8 to 10 minutes. Carefully add half-and-half (mixture may clump and sputter); simmer, stirring constantly, until smooth. Remove from heat.
  • In a medium bowl, whisk together egg yolks, remaining 1/2 cup sugar, vanilla, and salt until pale yellow and thick. Stirring constantly with a wooden spoon, gradually add caramel. Skim any foam from surface of custard mixture.
  • Divide mixture among six 6-ounce ramekins or custard cups. Line a baking pan (just large enough to hold ramekins) with a dish towel; place ramekins on dish towel. Transfer to oven, and pour enough boiling water into pan to come halfway up sides of ramekins; cover pan loosely with foil.
  • Bake custards just until set but slightly wobbly, 40 to 45 minutes. Carefully remove ramekins from pan. Refrigerate until chilled, at least 4 hours (or, covered, up to 3 days). Garnish with toffee before serving.

Nutrition Facts : Calories 360 g, Fat 20 g, Protein 7 g

BRANDIED CARAMEL CUSTARD



Brandied Caramel Custard image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 cup sugar
3 tablespoons water
3 eggs
2 egg yolks
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamom
1/4 cup brandy or cognac
2 1/2 cups milk
1/2 cup heavy cream
1/4 cup golden raisins

Steps:

  • Preheat oven to 350 degrees
  • Mix one-half cup of sugar with the water in a heavy saucepan, preferably nonstick. Cook over medium-high heat until the sugar has dissolved and turns a rich amber color. Pour the caramel into the bottom of a four- to five-cup baking dish, tilting the dish so the caramel coats the bottom evenly.
  • Beat the eggs and egg yolks together. Beat in the remaining onehalf-cup sugar, the nutmeg and cardamom. Stir in three tablespoons of the brandy, the milk and cream. Pour the mixture into the baking dish, place in the oven and bake 20 minutes.
  • While the custard is baking, mix the remaining tablespoon of brandy with the raisins. After the custard has baked for 20 to 25 minutes, scatter the brandied raisins over the top of the custard. They will sink in.
  • Continue baking the custard 15 to 20 minutes longer, until a knife inserted in the center comes out clean.
  • Allow the custard to cool to room temperature, then refrigerate at least six hours or overnight. To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 85 milligrams, Sugar 43 grams, TransFat 0 grams

CARAMEL SYRUP



Caramel Syrup image

For Creme Caramel or Creme Brulee For Creme Caramel: Pour the syrup (carefully! Its HOT!) into individual custard cups and swirl the cups around to line with the syrup, which will immediately harden. Or, line a larger baking dish. Pour the custard over and bake in the oven according to your traditional recipe. (I have cooked the custards themselves in the microwave as well without problem, but I seem to prefer the oven method.) For Creme Brulee: Pour the syrup slowly over the top of a baked custard so that it makes a thin smooth layer of hardened caramel. (This is a non-traditional way to get the "burned" sugar topping, but its a lot easier than all the other complicated ways I have tried with varied results. I love tapping the hard caramel with a spoon when I eat it. It crackles and shatters, making a wonderful contrast with the rich and smooth custard underneath -- my favorite dessert!) Posted to EAT-L Digest by Jo McGinnis on Feb 15, 1998

Provided by Super Odie

Categories     Sauces

Time 3m

Yield 1 serving(s)

Number Of Ingredients 2

1/2 cup sugar
1/4 cup water

Steps:

  • Mix sugar and water in a 2-cup Pyrex measure.
  • Boil on high in the microwave for 3-5 minutes, watching carefully at the last through the window. When the syrup reaches a dark golden color, turn off the power.

Nutrition Facts : Calories 387, Sodium 2.8, Carbohydrate 100, Sugar 99.8

BAKED CUSTARD WITH CARAMEL SYRUP



Baked Custard with Caramel Syrup image

Number Of Ingredients 8

3 cups Rice Krispies®
4 eggs
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups fat-free milk
3/4 cup fat-free caramel ice cream topping

Steps:

  • 1. Place KELLOGG'S RICE KRISPIES cereal in 8 x 8 x 2-inch (1 1/2-quart) glass baking dish. Set aside.2. In medium mixing bowl, beat together eggs, sugar, salt, cinnamon and vanilla until thoroughly combined. Stir in milk. Pour over cereal.3. Bake at 325°F about 35 minutes or until knife inserted in center comes out clean. Serve warm with caramel syrup.

Nutrition Facts : Nutritional Facts Serves

MAPLE SYRUP CUSTARD CUPS



Maple Syrup Custard Cups image

Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals.

Provided by Linda

Categories     Desserts     Custards and Pudding Recipes

Time 1h45m

Yield 6

Number Of Ingredients 4

4 eggs
3 cups milk
¾ cup real maple syrup
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides.
  • Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.4 g, Cholesterol 133.8 mg, Fat 5.8 g, Protein 8.2 g, SaturatedFat 2.6 g, Sodium 100.3 mg, Sugar 29.4 g

CARAMELIZED BAKED CUSTARD



Caramelized Baked Custard image

This recipe can easily be made dairy free-I have used soy milk for the milk and it was still delicious and creamy. The custard is baked until firm and has a layer of caramel sauce underneath.

Provided by Kaarin

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup sugar, caramelized**
2 eggs
1/4 cup sugar
1/8 teaspoon salt
1 1/2 cups milk, very hot (or regular soy milk)
1 teaspoon vanilla extract
1/3 cup flaked coconut (optional)
nutmeg

Steps:

  • Preheat oven to 325 degrees F.
  • Lightly grease a 1 quart baking dish or 4 ramekins.
  • Fill a 9x13 pan (or any shallow pan large enough to hold the baking dish) with 1 inch of hot water and set it in the oven.
  • **To caramelize the sugar: Melt the sugar in a heavy bottomed skillet without stirring. Swirl the sugar in the pan as it melts till caramel colored.
  • Pour about 1 tablespoons caramelized sugar into each ramekin, or all into baking dish and quickly swirl around to coat bottom and partly up sides.
  • The caramel will harden, but the custard will soften it as it bakes.
  • Beat the eggs together, then add the sugar and salt.
  • Slowly stir in the hot milk, stirring constantly.
  • Add the vanilla and coconut, if using.
  • Strain into the baking dish (if desired).
  • I usually just pour it all inches.
  • Sprinkle the top with nutmeg.
  • Put into the pan with hot water.
  • Bake for 55-60 minutes, until a knife comes out clean.

Nutrition Facts : Calories 195.1, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.6, Carbohydrate 29.6, Sugar 25.3, Protein 6.2

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From mykitchenwand.com


10 BEST CARAMEL CUSTARD WITH CONDENSED MILK RECIPES | YUMMLY
2022-07-06 vanilla custard, sea salt flakes, powdered gelatine, caramel and 4 more Classic Creme Caramel Custard The Spruce vanilla bean pod, sugar, custard, water, white sugar, eggs, large egg yolks and 3 more
From yummly.com


EASY CARAMEL CUSTARD RECIPE [3 INGREDIENTS] - CHILL THE BREAD
2022-07-18 Making custard. This part is simple, first, you need egg yolks and whole eggs, then whisk them together. In the saucepan, add milk, sugar, vanilla, then bring them to the stove. But at this step, the temperature is the key, only need to get the temperature to 60-65C (140-149F), make the milk warm only.
From chillthebread.com


BAKED CUSTARD WITH HONEY SYRUP - FOOD24
2015-05-04 Method: Preheat the oven. Heat the cream, milk and honey in a saucepan until just below boiling point. Remove from the heat and stand aside to cool slightly. Beat the eggs and egg yolks in a glass dish. Add some of the cream mixture to the eggs, beating all the time. Add the remaining cream mixture and stir through.
From food24.com


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