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Bake Caramel Custard Recipe

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

Contributor:  
Contributor:  
Linda Lutes
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
Water. note cooking directions
8 whole eggs
4 egg yolks
1 c. plus 2 tbs. of sugar
2 tbs. of vanilla
1/2 c. liqueur
1 qrt. of half and half
1 10" to 12" frying pan
1 9" cake pan
1 10" to 12" cake pan

Directions:
Directions:
Prepare caramel sauce first. Wipe dry 12" frying pan. Place pan on high heat on stove. Add 1 cup of sugar and enough water to make sugar appear like wet sand. Add the water to the sugar one tablespoon at a time. Stir sugar until it melts, to keep it from burning. To prevent sugar crystals from forming, stir carefully and prevent splattering, and keep pan sides clean. Do not stir sugar mixture after sugar melts. Continue to cook on high heat until mixture starts to turn brown. Remove from heat, mixture will continue to turn brown. Pour it into a 9" cake pan. It will harden, refrigerate. Place eggs and egg yolks in a large mixture bowl and beat slightly. Add sugar, a little at a time. Add 2 tbs. of vanilla, half and half. Mix well. Pour egg custard mixture on top of hard caramel syrup in the 9" cake pan. Place 9" into a large pan (12") add warm water into the 12" pan until the water is half- way up the sides of the 9" pan. Bake in a preheated 325 oven for 1 hour. Cool custard in the refrigerator for 4 hours before turning it out on a serving plate. Place serving plate on top of 9" pan, firmly holding both pan and plate together-flip over-and serving plate will be on the bottom. The hard caramel in the bottom of a 9" pan is now a caramel syrup.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45mins
Personal Notes:
Personal Notes:
Source: Lynn Sweet Addition Shop

 

 

 

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