EASY CARAMEL CUSTARD
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
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
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
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.
BAKED CARAMEL CUSTARD
Steps:
- Preheat oven to 350 degrees F.
- Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
- Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.
CREME CARAMEL
The caramelized liquid sugar poured into the bottom of a ramekin becomes a hard candy-like top for this silky baked custard. A warm-oven water bath transforms the liquid creme anglaise into a creamy set pudding.
Provided by Food Network
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F with a rack in the center.
- For the caramel: add the sugar and 3 tablespoons water to a medium saucepan over medium-high heat. Swirl the pan to wet all the sugar, but do not stir or whisk. Cook until the sugar melts and begins to bubble, swirling occasionally. It will eventually caramelize and turn golden yellow, 3 to 4 minutes.
- Continue to cook until it turns an amber color, 3 to 4 minutes. Divide the caramel between 8 ramekins, coating the bottoms and partway up the sides. Set aside to cool completely and let the caramel set.
- For the custard: Heat the cream, milk and vanilla in a medium saucepan over medium heat until slightly simmering. Remove from the heat.
- In a large bowl, whisk together the eggs, egg yolks, sugar and salt. Temper the mixture by pouring a small amount of the hot liquid into the eggs while whisking continuously. Continue to stream the milk into eggs until all the liquid has been added and thoroughly mixed. Strain through a fine-mesh sieve to ensure a perfectly smooth custard, removing any lumps or bits of cooked egg. Divide the custard base evenly among your ramekins, pouring it over the caramel.
- Put the ramekins in a large casserole dish or roasting pan. Pull out the center oven rack and place the pan on the rack. Very slowly and carefully, pour hot water into the bottom of the roasting pan until it comes about 1 inch up the sides of the ramekins. Avoid splashing water into the custards. Carefully slide in the rack and bake until the centers of custards jiggle when the ramekins are jostled, 40 to 45 minutes. If the custard is still liquid in the center and sloshes when you gently shake it, bake for an additional 2 to 3 minutes. Check often so the custards don't overbake.
- Carefully remove the ramekins from the water bath with tongs and allow to cool on the countertop before transferring to the refrigerator to cool completely.
- For the coconut tuiles: Toast 1/2 cup of the shredded coconut on a baking sheet until light golden brown, about 10 minutes. Stir after 5 minutes to ensure even coloring. Set aside to cool. Mix with the remaining 1/2 cup shredded coconut.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and creamy, 1 to 2 minutes. Add the powdered sugar and flour and mix until fully incorporated. Add the egg whites slowly, one at a time, and continue to beat until fully incorporated.
- Line a baking sheet with a silicone mat. Put a small spoonful of batter on the mat and spread thinly with a small offset spatula. Sprinkle with coconut. Repeat with the remaining batter to make 8 tuiles. Bake until the edges of the cookies are golden brown but the centers are still pale, 10 to 12 minutes. Allow to cool for 1 minute after removing from the oven. Peel up the edge of one cookie with an offset spatula and peel it off the baking sheet. While still warm, shape each cookie by curling it around the handle of a wooden spoon if desired.
- When ready to serve the creme caramels, run a small offset spatula or paring knife around the edge of each ramekin. Invert onto rimmed plates and carefully lift, allowing the excess caramel to fill the plate around the base of the custard. Garnish with a coconut tuile.
CARAMEL CUSTARD
Make and share this Caramel Custard recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place 1 cup of sugar in a heavy pan.
- Stir sugar at low heat until it is liquid and light golden brown.
- Pour caramelized sugar evenly into six warm custard cups.
- Set cups aside.
- Place milk and cinnamon stick in a medium sized saucepan.
- Scald milk at medium heat and allow to cool.
- Beat eggs until foamy.
- Gradually add remaining sugar to eggs and beat well.
- Gradually add scalded milk to egg mixture, stirring until sugar dissolves.
- Add vanilla.
- Pour mixture into caramel lined cups.
- Place cups in a pan of hot water and baked in a 350 degrees F oven for 1 hour and 10 minutes.
Nutrition Facts : Calories 424.6, Fat 10.2, SaturatedFat 4.8, Cholesterol 231.4, Sodium 139.8, Carbohydrate 73.8, Sugar 67.1, Protein 11
SPICED ORANGE CARAMEL CUSTARD
This super silky treat will be your new go-to dessert from Aran Goyoaga of Canelle et Vanille.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
- In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
- While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
- In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
- Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
- Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 34.2 g, Cholesterol 387.1 mg, Fat 43 g, Fiber 0.9 g, Protein 7.3 g, SaturatedFat 24.4 g, Sodium 202.3 mg, Sugar 29.2 g
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5/5 (1)Total Time 4 hrs 15 minsServings 10Published 2009-01-17
- Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)
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Servings 8Published 2016-07-06
- Combine 1 cup sugar and 1/2 cup water in a heavy saucepan; cook over low heat 10 minutes or until sugar caramelizes, tipping pan to incorporate mixture. Pour evenly into 8 (4-ounce) custard cups.
- Whisk together eggs, egg yolks, and remaining 1/2 cup sugar until blended. Gradually add warm milk, whisking constantly; stir in vanilla. Pour mixture into prepared custard cups. Cover each with aluminum foil; place in a jellyroll pan. Add hot water to pan to a depth of 1/4 to 1/2 inch.
- Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove custard cups from water; uncover. Cool in cups on wire rack. Cover and chill 3 hours.
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