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Creme Caramel Custard Recipe

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This recipe for Creme Caramel Custard, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, December 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs,
3 cups milk,
1/4 cup brown sugar,
1 cup white sugar,
1 pinch salt,
1 tablespoon vanilla extract.

Directions:
Directions:
Melt 1/2 cup of white sugar in a pan until it is light brown, then add the brown sugar and melt it, too. Add about 1/3 cup of boiling water to the melted sugar and bring to a boil until you have dark brown, bubbling syrup. Pour the sugar syrup in eight ramekins. Beat the eggs with the remaining 1/2 cup white sugar and a pinch of salt, in a mixer at low to medium speed. Gradually add the warm milk and vanilla extract. Pour the mixture in the ramekins, place them in a hotel pan and pour hot water around them to little over the middle of the cups. Bake the Creme Caramel in a preheated oven at 300 F for about an hour or until the creme is set. Do not worry if there is a thin burnt flake on top of the Creme Caramel at the end - it will taste even better. Let the custard cups cool down and then refrigerate them until completely cold. Loosen the Creme Caramel from the cups with a small knife, if necessary, and serve it upside down. The caramelized sugar syrup should run over its sides into the serving plate.

Personal Notes:
Personal Notes:
I got this recipe from www.finestchef.com/creme-caramel-recipe.htm

 

 

 

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