Caramel Custards Recipes

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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

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

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.

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.

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.

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

MEXICAN FLAN (BAKED CARAMEL CUSTARD)



Mexican Flan (Baked caramel Custard) image

This is a traditional Mexican and Spanish dessert and by far my favorite. It is very easy to make and looks beautiful.

Provided by Bergy

Categories     Dessert

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup sugar
6 eggs
3 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
1 teaspoon orange rind, grated
sliced fruit (Strawberries, Kiwi or other fruit)

Steps:

  • Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
  • Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
  • In a large mixing bowl, lightly beat the eggs.
  • Stir in milk,1/2 cup sugar, vanilla and orange peel.
  • Place caramel coated ring mold in another pan and place on an oven rack.
  • Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
  • Bake at 325Ffor close to l hour or until a knife comes out clean.
  • Cool flan on a wire rack, Chill for at least 3 1/2 hours.
  • To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
  • Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
  • Spoon the caramel that may remain in the mold on top of the flan.
  • Pile sliced fruit in the center and serve.

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

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.

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 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

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

BURNT-CARAMEL CUSTARDS



Burnt-Caramel Custards image

Provided by Amanda Hesser

Categories     Milk/Cream     Egg     Dessert     Bake     Vanilla     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 quart heavy cream
1 vanilla bean, split lengthwise
3/4 cup plus 4 tablespoons sugar, divided
6 large egg yolks, room temperature
Pinch of kosher salt
Whipped cream (for serving; optional)
Flaky sea salt (such as Maldon, for serving; optional)

Steps:

  • Preheat oven to 300°F. Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Remove from heat; set aside.
  • Bring 3/4 cup plus 2 tablespoons sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.
  • Remove vanilla pod from cream; discard. Slowly add cream to caramel (mixture will bubble vigorously). Heat over medium heat, stirring occasionally, until smooth, about 2 minutes.
  • Whisk egg yolks, kosher salt, and remaining 2 tablespoons sugar in a large bowl. Slowly stream in caramel cream, whisking constantly. Divide custard among eight 6-ounce ramekins or ovenproof bowls and place in a kitchen towel-lined large baking dish or roasting pan. Fill pan with water to come halfway up sides of ramekins. Bake until custard is just set but still jiggly in the center, 60-70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill custards, uncovered, at least 3 hours.
  • Top custards with whipped cream and sprinkle with sea salt.
  • DO AHEAD: Custards can be made 2 days ahead; cover and keep chilled.

COCONUT-CARAMEL CUSTARD



Coconut-Caramel Custard image

This recipe is by Nicole Rauthier and is best enjoyed the day AFTER making to let the custard set properly and allow the flavours to mellow and marry. Baking time is 50 minutes for one large flan and 30 minutes for ramekins.

Provided by evelynathens

Categories     Dessert

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 7

1/4 cup sugar
1/4 cup hot water
1 cup coconut milk
1 cup milk
1/4 cup sugar
4 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325F.
  • Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
  • Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
  • Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
  • Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
  • Tilt the molds to coat all of the surfaces with caramel.
  • Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
  • Scald until the sugar dissolves completely.
  • Remove from heat.
  • In a large bowl, whisk the eggs and vanilla.
  • Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
  • Strain the custard through a fine sieve into a bowl.
  • Carefully pour into the caramel-lined souffle dish or ramekins.
  • Line a large roasting pan with 2 layers of paper towels (see Note).
  • Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
  • Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
  • Be careful not to let the water boil; do not disturb the custard while baking.
  • This is the only"secret" to producing a smooth and velvety custard.
  • Remove the souffle dish immediately from the hot water.
  • Allow to cool in a cold-water bath.
  • Chill thoroughly.
  • To serve, run a knife around the edge of the custard and turn out onto dessert plates.
  • Serve with whipped cream, if desired.
  • Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.

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CARAMEL CUSTARD RECIPE | HOW TO MAKE EGGLESS CARAMEL CUSTARD
How to Make Caramel Custard. 1. Caramelize 25 gm of sugar in a non stick pan with 1 tablespoon of water. 2. Boil on a low flame for ten minutes till the sugar turns into golden brown and cool. 3. Mix custard powder with 20ml cold milk (little) and …
From food.ndtv.com


SPICED CARAMEL CUSTARDS RECIPE - PILLSBURY.COM
In 1-quart saucepan, heat milk and cinnamon sticks to simmering. Remove from heat; let stand 15 minutes. Strain; discard cinnamon sticks. Set milk aside. 2. In same saucepan, cook and stir sugar and water over medium heat until sugar dissolves. Cook, without stirring, until sugar begins to turn amber. Swirl pan; cook until golden brown.
From pillsbury.com


CARAMEL CUSTARD EASY RECIPE - BAKE WITH SHIVESH
2021-07-14 A large pan, add ½ sugar to prepare the caramel. Leave it untouched for 4-5 minutes until the colour starts changing to amber or golden. Take it off the head and immediately transfer to a 6 inch cake pan.
From bakewithshivesh.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


INSTANT POT CARAMEL PUDDING (CARAMEL CUSTARD) - INDIAN AMBROSIA
2020-08-23 Step 2: Make the sauce for the pudding. Beat three eggs lightly. Pour two cups milk (room temperature or lukewarm but not hot) in a bowl and add the beaten eggs, one-fourth cup sugar and a few drops vanilla essence.
From indianambrosia.com


EASY CARAMEL CUSTARD RECIPE - RANVEER BRAR
Process. Heat oven to 175° Celsius. Heat 1/2 cup sugar in heavy bottom pan medium over low heat until sugar is melted and golden brown. Divide sugar syrup among 4 moulds. Allow syrup to harden in cups about 10 minutes. Mix eggs, sugar, vanilla essence and salt in medium bowl. Gradually stir in warm milk.
From ranveerbrar.com


BEST THE ULTIMATE CREME CARAMEL RECIPES | FOOD NETWORK CANADA
2005-04-11 Step 1. Preheat oven to 350 degrees F. Step 2. Combine the water and sugar in a medium-sized, heavy-bottomed pot. Cook over medium heat until sugar is dissolved. Tilt pan to ensure that sugar is dissolved. Do not stir the mixture or the sugar will crystallize. Increase heat to high and cook until sugar turns amber in colour. Step 3.
From foodnetwork.ca


THE BEST CREME CARAMEL CUSTARD | LOVEFOODIES
Make the milk part and egg part. 1. Heat the milk and sugar in a pan on gentle heat. 2. Keep the measuring jug that you used for your milk handy as we will need it. 3. Whisk the 2 eggs and 4 egg yolks together with the sugar on a medium speed. Try …
From lovefoodies.com


CARAMEL CUSTARD RECIPE | HOW TO MAKE CARAMEL PUDDING
2014-12-22 Instructions. Take a deep bottomed pan , add 2 tbs of sugar, add little water and caramalize the sugar, pour on the mould/ramekin/tin. Heat up the milk to warm temperature, in a mixing bowl, break the eggs, sugar, vanilla essence, …
From nithisclickncook.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


CARAMEL CUSTARD RECIPE | MYRECIPES
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.
From myrecipes.com


CARAMEL CUSTARD - RECIPE GIRL
2008-08-25 3. In a large bowl, beat the eggs; stir in the milk and other ingredients (including the remaining sugar) with a wooden spoon. Let sit a while for bubbles to disappear. Pour slowly into the custard cups. 4. Place the cups in an oblong, large baking pan. Pour warm water in the pan to come about 3/4-inch up the side of the cups.
From recipegirl.com


CARAMEL CUSTARD RECIPE - AN EASY, QUICK AND TASTY DESSERT RECIPE
2006-10-30 Could you please explain the reason for the addition of cornflour? I would like to know since its the first time I come across a caramel custard recipe that calls for its use. Also, it would be a good idea to edit the ingredients to show the amount of condensed milk as 1 tin of 400gm . This is because condensed milk, in the market, comes in ...
From mariasmenu.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


ARNAUD'S CARAMEL CUSTARD RECIPE | CDKITCHEN
Preheat oven to 275 degrees F. In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of lumps and turns a light caramel color. Pour a spoonful into individual four-ounce custard cups and let stand until cooled. Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly ...
From cdkitchen.com


10 BEST CARAMEL CUSTARD CAKE RECIPES | YUMMLY
2022-04-27 Custard Cake Pinoy Cooking Recipes. cake flour, large egg yolks, orange juice, granulated sugar, large egg whites and 11 more. Custard Cake... Bonbini. heavy cream, yolks, pumpkin puree, sugar, pumpkin spice, vanilla paste.
From yummly.com


CARAMEL CUSTARD RECIPE RECIPES ALL YOU NEED IS FOOD
Jul 31, 2021 · 1. Crunchy Apple Custard transform the dessert from a sinful course of the meal to a guilt-free and healthy one without compromising on taste!. Crunchy Apple Custard. 2. Fruity Chocolate Tarts chocolate for the chocolate lovers, fruits for the fruit lovers and custard for the kids—in short fruity chocolate tarts are sure to please everybody!. Fruity Chocolate Tarts ( …
From stevehacks.com


CARAMEL CUSTARD - PAKISTANI - FLOUR & SPICE
2020-04-25 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


CARAMEL CUSTARD RECIPE-CARAMEL CUSTARD PUDDING-EASY DESSERT …
2014-12-08 Pre-heat the oven at 180 degrees C for 15 minutes. Take 1/4 of granulated sugar or castor sugar in a pan, add a tbsp of water and heat on medium flame. Stir only until the sugar dissolves and then wait for the sugar to caramelize or turn pale golden color. Once it starts changing color, you can gently swirl the pan for even coloring but do not ...
From padhuskitchen.com


CARAMEL CUSTARD RECIPE | CARAMEL PUDDING RECIPE | CARAMEL CUSTARD …
2019-03-29 firstly, transfer the caramelised sugar into a bowl. allow to cool for 5 minutes or until the caramelised sugar sets completely. further in a large bowl take ½ cup milk, ½ cup curd, ½ cup cream and ½ cup condensed milk. also, add 1 tbsp custard powder and 1 tsp vanilla extract. whisk and mix until everything is well combined.
From hebbarskitchen.com


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