Easy Caramel Custard

Easy Caramel Custard

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    2 h 5 m
Cooking with a cat
Recipe by  Cooking with a cat

“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!'”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

Share It

Reviews (3)

Rate This Recipe
AuntE
4

AuntE

Taste was great. I did not like how thin it came out as I wouldn't serve it like that. So double the recipe for that size pan perhaps. I will try doing this again that way. Not sure how I was supposed to serve it, on a plate? in a dessert bowl? Worth trying as it is little ingredients for a nice tasting dessert.

Turtle
2

Turtle

The taste of this was okay, but having followed the instructions to the t, the caramel didn't turn out (it basically just turned into a brick of white sugar). So I started it over and used 3 TBSP of water and managed to get a syrup. The custard also had to cook for an extra 30 minutes to even begin to set up. In the end the taste was only average, and definitely not worth all the extra time.

k8isgr8
1

k8isgr8

The caramel syrup never turned golden brown...just a white brick of sugar. And I guess I didn't let it cook long enough (I did the recommended 45 minutes @ 350 degrees Fahrenheit) because it tasted like sweet scrambled eggs. I do like the suggestions made by the other reviews (I'm not a super cook yet so I'm still learning).

More Reviews

Similar Recipes

Elva's Custard Pie
(32)

Elva's Custard Pie

Anna's Custard Pie
(17)

Anna's Custard Pie

Maple Syrup Custard Cups
(15)

Maple Syrup Custard Cups

Custard Pie I
(12)

Custard Pie I

Custard Bread Pudding
(10)

Custard Bread Pudding

Egg Custard
(6)

Egg Custard

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 3.7 g
  • 6%
  • Carbs
  • 31.2 g
  • 10%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Maple Syrup Custard Cups

>

next recipe:

Vanilla Custard Pie