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Caramel Custard Recipe

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This recipe for Caramel Custard, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Brann
Added: Friday, May 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups sugar
3 cups milk
1 cup half & half
6 eggs
1/8 tsp. salt
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 325. Place 1 cup sugar into skillet. Cook over low heat without stirring until a light brown syrup then stir to blend. Put sugar in jello mold turn to coat sides and bottom. To make custard: scald milk and half & half, heat eggs slightly and add 1/2 cup sugar, salt and vanilla. Pour milk mixture into mold. Set mold in a shallow pan of hot water up to 1/2 inch from top of pan. Bake 1 hour and 15 minutes. Let cool in refrigerator overnight. Run sharp knife around edges and invert onto platter. The caramel acts as a sauce. Top with whipped cream.

 

 

 

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