Caramel Custard Recipes

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SALTED CARAMEL CUSTARD



Salted Caramel Custard image

These easy 'pots de crèmes' are just sweet enough, just salty enough, and just drop-dead gorgeous enough to be my favorite dessert.

Provided by Chef John

Categories     Desserts     Custards and Pudding Recipes

Time 2h10m

Yield 6

Number Of Ingredients 7

9 large egg yolks
⅔ cup white sugar
2 cups heavy cream
½ teaspoon kosher salt
2 teaspoons vanilla extract
1 cup whole milk
Flaky sea salt (such as Maldon®), to garnish

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
  • Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
  • Stir in kosher salt, vanilla, and cold milk; mix well.
  • Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
  • Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
  • Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
  • Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
  • Serve topped with a pinch of light, flaky sea salt.

Nutrition Facts : Calories 467.2 calories, Carbohydrate 27.3 g, Cholesterol 420 mg, Fat 37.3 g, Protein 6.9 g, SaturatedFat 21.4 g, Sodium 271.8 mg, Sugar 24.4 g

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

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.

JULIA CHILD'S CARAMEL CUSTARD



Julia Child's Caramel Custard image

There are a few tricks to making this delicious custard from Julia Child and Alex Prud'homme, which was featured in The Sunday Times Magazine in 2006. Don't overcook the caramel, and make sure that the baking water only simmers, never boils. When mixing the hot milk into the egg mixture, whisk constantly to avoid curdling the eggs. Individual ramekins can be used in place of a charlotte mold, but dial back the cooking time.

Provided by Julia Child

Categories     dessert

Time 2h

Yield Serves 6

Number Of Ingredients 5

1/2 cup plus 2/3 cup sugar
2 cups milk
1 1/2 teaspoons vanilla extract
2 large eggs
4 large egg yolks

Steps:

  • Preheat the oven to 350 degrees. In a small saucepan, combine 1/2 cup sugar with 1/4 cup water. Bring to a boil over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, without stirring, until the syrup turns a light caramel color. Remove the saucepan from the heat and dip the bottom into cold water to stop the cooking. Pour the caramel into a 4-cup charlotte mold, and tilt so that it covers the bottoms and sides. Let cool.
  • In a small saucepan, bring the milk and vanilla to a boil. In a heatproof bowl, beat the eggs, egg yolks and cup sugar until blended. Whisking constantly, pour the hot milk into the egg mixture; let rest for a few minutes, then strain. Pour the custard into the caramel-coated mold.
  • Put the mold in a small but deep baking or roasting pan, and add hot water to come about two-thirds up the sides of the mold. Place the pan on the stove over medium heat, and bring the water to a simmer. Transfer the pan to the oven. (The water should stay at a low simmer at all times; do not let it boil or the custard will overcook.) Bake until a knife inserted into the center of the custard comes out clean, 40 to 50 minutes. Keep the custard in the baking pan until the water cools. Remove from the pan to finish cooling. To serve, run the tip of a knife around the top of the custard to loosen it. Invert a serving platter over the mold and quickly turn it over again. Carefully remove the mold.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 43 grams, TransFat 0 grams

CARAMEL CUSTARDS



Caramel Custards image

These single-serve caramel custards take only 10 minutes to prep, and you probably already have everything you need in the house.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 7

1/3 cup sugar
1/4 cup plus 1 tablespoon water
3/4 cup whole milk
1/4 cup heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
Coarse salt

Steps:

  • Preheat oven to 325 degrees. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.
  • Whisk together yolks, vanilla, and 1/4 teaspoon salt. Slowly pour caramel-milk mixture into yolk mixture, whisking constantly. Skim any bubbles from the top. Divide evenly among four 6-ounce ramekins.
  • Set ramekins in a 9-inch square baking dish. Pour boiling water into dish to come a third of the way up sides of ramekins. Bake until custards are just set but jiggle slightly, 27 to 30 minutes. Remove from water using tongs. Refrigerate for 20 minutes.

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

BAKED CARAMEL CUSTARD



Baked Caramel Custard image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 6

1/2 cup brown sugar
2 cups skim milk
1/4 cup sugar
1/8 teaspoon salt
3 eggs, beaten
1/2 teaspoon vanilla extract

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.

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 RECIPE



Caramel Custard Recipe image

Make this amazing Caramel Custard Recipe part of your dessert repertoire. This Caramel Custard Recipe is easy to follow, not to mention totally delicious!

Provided by My Food and Family

Categories     Home

Time 6h40m

Yield 12 servings

Number Of Ingredients 9

1 cup sugar
1/4 cup water
1 can (14 oz.) sweetened condensed milk
1/2 cup canned evaporated milk
1/2 cup milk
1 cup light sour cream
1 tsp. vanilla
1/4 tsp. ground cinnamon
5 eggs

Steps:

  • Heat oven to 325°F.
  • Bring sugar and water to boil in saucepan on medium-high heat. Reduce heat to medium; cook 5 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
  • Blend all remaining ingredients except eggs in blender until smooth. Add eggs; pulse until well blended. Pour through fine-mesh strainer over syrup in pan; cover. Place filled pan in larger pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
  • Bake 1 hour 15 min. or until knife inserted in center of custard comes out clean. Remove custard from water-filled pan; cool completely. Refrigerate 4 hours. Unmold onto plate just before serving.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

CARAMEL CUSTARD



Caramel Custard image

Make and share this Caramel Custard recipe from Food.com.

Provided by jrthrmn

Categories     Dessert

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

1 egg, slightly beaten
2 tablespoons sugar
1 dash salt
1/2 teaspoon vanilla
1/4 cup milk, scalded
2 tablespoons caramel topping

Steps:

  • Heat oven to 350 degrees.
  • Mix egg, sugar, salt and vanilla. Stir in milk.
  • Place 1 tablespoon caramel topping in each of two 6-ounce custard cups.
  • Pour egg mixture onto caramel topping.
  • Place cups in baking pan, 8X8X2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.
  • Bake until knife isnerted halfway between center an dedge comes out clean, 40-45 minutes.
  • Remove cups from water; serve warm or chill and unmold into dessert dishes.

Nutrition Facts : Calories 158.7, Fat 3.6, SaturatedFat 1.5, Cholesterol 110.2, Sodium 197.7, Carbohydrate 27.6, Fiber 0.2, Sugar 12.9, Protein 4.5

CARAMEL CUSTARD PIE



Caramel Custard Pie image

Here's a traditional custard pie that's been in our family for over 100 years. A fun layer of caramel jazzes up the creamy old-fashioned flavor. Great with whipped topping! -Roger Clapper, Delavan, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Pastry for single-crust pie (9 inches)
2/3 cup packed brown sugar
4 teaspoons all-purpose flour
3 eggs
2 cups 2% milk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Combine brown sugar and flour; press into pastry., In a large bowl, combine the eggs, milk, sugar, vanilla and salt; pour over brown sugar mixture., Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack; sprinkle with nutmeg. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 201mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.

CARAMEL CUSTARD



Caramel Custard image

Provided by Joan Acocella

Categories     dessert

Time 1h30m

Yield Six to eight servings

Number Of Ingredients 5

1/2 cup sugar, plus 3/4 cup
3 3/4 cups milk
1 vanilla bean, or 1 1/2 teaspoons vanilla extract
5 large eggs
4 egg yolks

Steps:

  • Bring 1/2 cup sugar and 2 1/2 tablespoons water to boil in a small, heavy saucepan, slowly swirling the pan by its handle until sugar has dissolved completely and liquid is perfectly clear. Continue to boil, swirling the pan frequently, until sugar turns a caramel brown, about 3 to 5 minutes. Immediately pour the hot caramel into a 6-cup charlotte mold or souffle dish and turn in all directions to film bottom and sides. Set aside until ready for use. If desired, individual ramekins may be used. When the sugar is caramelized, pour into 6 individual ramekins and swirl to coat as above.
  • Preheat the oven to 350 degrees.
  • Heat the milk to simmering in a small, heavy saucepan. Slit the vanilla bean (if using) with a knife and scrape the seeds into the milk. Add the shell to the milk and allow to steep for 10 minutes. Strain and discard the bean.
  • Meanwhile, in a 2 1/2-quart mixing bowl, beat the eggs and the yolks with a wire whisk or electric mixer; gradually beat in the remaining sugar. When mixture is light and foamy, beat in milk in a very thin stream (beat in vanilla extract if using). Strain through a fine sieve into the prepared mold or souffle dish.
  • Set in a hot-water bath and bake in lower third of the oven for 40 minutes, or until a knife comes out clean when stuck in the center of the custard. Check the water from time to time to make sure it never comes to a boil; adjust heat if necessary. This will insure a smooth custard.
  • To serve warm, let settle for 10 minutes in a pan of cold water. Turn a warm serving dish upside down over custard, then reverse to unmold. To serve cold, let cool to room temperature; chill several hours, then unmold.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 8 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 97 milligrams, Sugar 37 grams, TransFat 0 grams

CARAMEL CUSTARD



Caramel Custard image

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

2 cups sugar
3 1/2 cups milk
1 cinnamon stick
6 eggs
1 teaspoon vanilla

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

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HOW TO MAKE CARAMEL CUSTARD, RECIPE BY MASTERCHEF SANJEEV …
Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float. Prep Time : 11-15 minutes. Cook time : 31-40 minutes.
From sanjeevkapoor.com


BURNT CARAMEL CUSTARD - A CLASSIC TWIST
Bring to a boil over medium-high heat, stirring to dissolve the sugar. Boil, swirling pan occasionally and brushing down the sides of the pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes. Remove the caramel from heat. Remove the vanilla pod from the warm cream and slowly add cream to caramel, stirring ...
From aclassictwist.com


CARAMEL CUSTARD RECIPE | MYRECIPES
Recipes; Caramel Custard; Caramel Custard. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review The hot water bath helps insulate the custard from the direct heat of the oven and provides a more gentle environment for even baking. Recipe by Southern Living July 2006 Pin …
From myrecipes.com


THE BEST CARAMEL CUSTARD CAKE RECIPE - BAKEALISH
2019-09-19 Set aside. For the Cake: In a bowl, combine the egg yolks, sugar and vanilla essence, Whisk well until light in color. Add the milk & oil to the mixture and continue whisking. Sieve the flour, baking powder, baking soda, and salt into the …
From bakealish.com


EASY CARAMEL CUSTARD (CARAMEL FLAN) – KITCHEN MAI
2020-08-02 Cover each of them with aluminum foil and place them in a baking tray. Fill the tray with hot water half way up to the bowls and bake for 60-70 minutes, in a pre-heated oven at 180°C. Once done remove from the oven and let the bowls come to room temperature. Refrigerate the custard for 3-4 hours before serving.
From kitchenmai.com


CARAMEL CUSTARD | CREME CARAMEL INSTANT POT RECIPE - TWOSLEEVERS
2021-12-08 How To Make Creme Caramel In The Instant Pot. Step 1: Mix water and sugar to make the caramel sauce. Step 2: Cook until the caramel is dark, stirring frequently. Do NOT let this burn or overcook. If in doubt, undercook. Overcooked or burnt caramel sauce is very bitter and you don't want that for sure.
From twosleevers.com


CRèME CARAMEL RECIPE (FRENCH) | KITCHN
2022-02-04 Heat over medium-high heat until simmering, 5 to 7 minutes. Turn off the heat and discard the vanilla bean if needed. If using vanilla extract, add 2 teaspoons to the hot cream mixture now. While continuously whisking the egg and sugar mixture, carefully and slowly pour in a little of the hot cream to temper the eggs.
From thekitchn.com


CARAMEL CUSTARD, CARAMEL CUSTARD WITH EGGS RECIPE, CARAMEL …
How to proceed. Combine the egg and sugar in a deep bowl, mix well using a whisk. Add the vanilla essence and gradually add the milk while whisking it continuously till the sugar dissolves. Strain the mixture using a strainer. Pour equal amounts of mixture into each of the 6 caramelized aluminium moulds and keep aside.
From tarladalal.com


CARAMEL CUSTARD - PAKISTANI - FLOUR & SPICE
2020-11-22 Place the pan inside the roasting pan with water and gently pour in more hot water so that only the top inch of the pan isn't submerged. Bake until the sides are set and the center is still jiggly, 50- 55 minutes for a loaf pan, 40-45 for a round pan. When you touch the top it will seem soft but set.
From flourandspiceblog.com


STEAMED CARAMEL CUSTARD PUDDING RECIPE - THE SPRUCE EATS
2021-12-09 Preheat the oven to 350 F/180 C/Gas 4. Whisk the eggs and the remaining sugar together in a large bowl and blend until the sugar has dissolved. Add the milk, vanilla essence, and nutmeg, and whisk again. Pour this mixture into the mold or divide evenly into the cups or ramekins, filling them 3/4 of the way to the top.
From thespruceeats.com


SIMPLY THE BEST CARAMEL CUSTARD RECIPE - BIGBITE RECIPES
Preheat oven at 160 °C. Take a cooking pan, add 50 ml of sugar and heat it on low flame to melt the sugar. Mix gradually to prevent sugar from burning. When sugar completely melted remove it from heat and add 1 tbsp. Of hot water and mix well in melted sugar. Pour the caramel into ramekins and place aside to set well.
From bigbiterecipes.com


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