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Spanish Caramel Custard Recipe

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This recipe for Spanish Caramel Custard is from Hunt to Harbor: A Charm City 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:  
1/2 cup granulated sugar
1 teaspoon water
4 egg yolks or 3 whole eggs
2 cups milk, scalded
1/2 teaspoon vanilla
Directions:
Directions:
Place six tablespoons of sugar and one teaspoon of water in a heavy skillet. Heat over low heat, shaking or stirring with a wooden spoon occasionally to prevent burning, until the sugar turns to a golden syrup.
Immediately pour the caramel syrup into a shallow baking dish (8 x 8"), pie plate, or soufflé dish. Cool until firm.

Preheat the oven to 325 degrees. Beat together either the egg yolks or the whole eggs. Combine with the milk, vanilla, and the remaining sugar, and beat until well blended. Pour over cooled caramel. Set the baking dish in a pan of hot water.

Bake at 325 degrees for 60 to 90 minutes, or until set. Cool and chill. To serve, carefully invert onto a serving platter.

 

 

 

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