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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Caramel Custard Recipe

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This recipe for Caramel Custard is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Syrup :
1/2 c granulated sugar

Custard : 5 eggs
1/2 c granulated sugar
1/4 tsp salt
1 tsp vanilla extract
3 1/2 c of milk
Fruit for center:
1/2 pint strawberries
1 c blueberries.
2 tbsp confectioners sugar

Directions:
Directions:
Preheat oven to 325 degrees. Sprinkle 1/2 c sugar into saucepan and heat evenly over very low heat, stirring occasionally with a wooden spoon, just until sugar melts to a golden syrup. Immediately pour syrup into bottom of 5-cup ring mold pan evenly. Let cool.

In large bowl, with wire whisk, beat eggs with sugar,salt and vanilla, mix well. Gradually add milk, beating until smooth, not frothy. Place prepared ring mold in shallow baking pan. Pour mixture into mold. Place baking pan on middle rack in oven. Pour hot water into baking pan approx. one inch deep around mold. Bake 55 to 60 minutes. Do not overbake!




Continued - Caramel Custard

Remove ring mold from hot water baking pan and cool completely; refrigerate to chill at least 1 1/2 hours.

To unmold; loosen edge with spatula. Place serving plate upside down on mold and reverse the two; shake gently to release.

Toss fruit together lightly; use to fill center of custard. Sprinkle top of caramel custard and fruit center with confectioners sugar.

Serves: 8

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
Varies

 

 

 

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