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Caramel Custard Recipe

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This recipe for Caramel Custard, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet L. Tabor

Category:
Category:

Ingredients:  
Ingredients:  
For caramel sauce:

1 - C sugar
2 - T water

For custard:

4 - whole eggs
2 - egg yolks
1/2 - C sugar
3 - C half & half
1 - t vanilla extract
1/4 - t salt

Directions:
Directions:
For caramel sauce: Put sugar and water in small non-stick skillet and cook on high heat until bubbly and golden brown - DO NOT STIR. IMMEDIATELY pour the sauce into the bottom of 6 custard ramekin cups.

For custard: In a mixing bowl, thoroughly combine whole eggs, yolks, 1/2 cup sugar, vanilla, and salt. In a separate pot, heat the half & half until just below boiling and very slowly pour into the egg mixture, whisking constantly to avoid cooking the eggs. Pour this mixture into the 6 ramekin cups over the caramel sauce.

Pre-heat oven to 325. Place filled ramekin cups in a pan and add hot water to the pan to come 1/2 way up the ramekin cups. Place the pan in pre-heated oven for about one hour or until a thin knife blade inserted in the center of the ramekin cup comes out clean. Remove from oven, remove ramekin cups from pan, allow to cool. Place ramekin cups in refrigerator to chill.

To serve, loosen the edges of the custard from the ramekin cups with a thin bladed knife. Invert the ramekin cups onto chilled dessert plates and tap out the caramel custard.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours +

 

 

 

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