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Creme Caramel (Caramelized Custard) Recipe

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This recipe for Creme Caramel (Caramelized Custard), by , is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Shaker

Category:
Category:

Ingredients:  
Ingredients:  
7 1/3 cups milk
8 eggs
12 tablespoons sugar
1 tablespoon vanilla

CARAMEL:
1 1/2 cups sugar

Directions:
Directions:
Preheat oven to 350.

Caramelize sugar: place in cast iron or stainless steel skillet over moderate heat and stir constantly until sugar is melted. When sugar is the desired color, pour into bundt pan and quickly coat sides and bottom with the melted sugar.

Beat eggs well with vanilla. Mix well with sugar and add to eggs. Pour over solidified sugar in bundt pan and place in a pan of hot water.

Bake for about 1 hour and 15 minutes until a knife inserted into the custard comes out clean. Cool. Refrigerate overnight. Unmold on round platter with 1/2 to 1 inch sides so the sauce won't overflow. When unmolded, the melted caramel runs down sides, forming a sauce.

 

 

 

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