CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
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
CREME CARAMELA - SUDANESE CARAMEL CUSTARD.
This is a traditional recipe for the famous Sudanese version of creme caramel. Posted for ZWT 4. If you dont have a star shaped mould then use what you have. You can also make individidual servings.
Provided by Um Safia
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a 2 quart bowl, beat the eggs, milk & 1/2 the sugar until mixture is frothy. Add the butter & banana / vanilla extract & mix again, then set aside.
- Melt the remaining 1/2 cup of sugar - place in a small pan & cook on med-high heat until it has melted & has reached the caramel stage.
- Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.
- Beat the egg mixture again & pour it quickly into the cake pan.
- Cover the top of the pan with aluminum foil which has been well buttered on the under side.
- Place the pan in a larger pan half filled with water (as you would do a custard).
- Bake at 350 F for 30 minutes.
- Remove cover and test with metal skewer - if it comes out clean the custard is done.
- Allow to cool then place in the refridgerator for approximately 4 hours .
- Turn the caramella out onto a 10-12" platter.
- Garnish with maraschino or glace cherries on top and sides & serve immediately.
Nutrition Facts : Calories 371.2, Fat 16.4, SaturatedFat 8.2, Cholesterol 314.9, Sodium 200.4, Carbohydrate 41.7, Sugar 34.1, Protein 13.8
CREME CARAMELA (SUDANESE CARAMEL CUSTARD)
I found this on a Web site and it made my mouth water. I am posting for ZWT4. I have not made this yet but will in the next few days.
Provided by Huskergirl
Categories < 60 Mins
Time 1h
Yield 1 quart mold, 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs, milk until mixture is frothy.
- Add melted butter and extract.
- Melt 1/2 cup SUGAR and burn to caramel stage.
- Rotate the pan to spread caramel all around the sides.
- Beat the egg mixture again.
- Pour it quickly into the cake pan.
- Cover the pan with aluminum foil which has been well buttered on the under side.
- Place the pan in a larger pan half filled with water (as you would do a custard).
- Bake at 350' for 30 minutes.
- Remove cover and test with a silver knife (when it comes out clean, custard is done).
- Chill until thoroughly cold.
- Turn the CARAMELA out onto a 10 to 12-inch platter.
- Garnish with MARASCHINO or CANDIED CHERRIES on top and sides.
Nutrition Facts : Calories 306.7, Fat 16.4, SaturatedFat 8.2, Cholesterol 314.9, Sodium 200.4, Carbohydrate 25, Sugar 17.4, Protein 13.8
CREAMY CARAMEL CUSTARD
Although my husband isn't a fan of egg-custard desserts, he finds this one irresistible. It's rich and velvety- a perfect dish to serve warm on a wintry day.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat. , In a bowl, beat egg yolks, vanilla, sugar and salt until thick and lemon-colored, about 3 minutes. Gradually beat in cream. Pour into an ungreased 1-qt. baking dish. Place baking dish into a 13x9-in. baking pan. Pour hot water into baking pan to a depth of 1 in. , Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Refrigerate until chilled. Remove from the refrigerator 30 minutes before serving. Sprinkle with enough brown sugar to cover the top., Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately.
Nutrition Facts : Calories 347 calories, Fat 33g fat (19g saturated fat), Cholesterol 250mg cholesterol, Sodium 84mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
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