Caramel Custard (creme Caramel)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Sugar |
| 4 | Eggs | |
| 1 | 14.5 oz. evaporated milk | |
| undiluted | ||
| 1/2 | c | Heavy cream |
| 1 | t | Clear vanilla extract |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> by Mimi Rippee Preheat oven to 350 degrees F. Spread 1/2 cup sugar evenly over the bottom of an 8-inch round baking dish. Heat the dish in the oven for 30 to 35 minutes, or until sugar is melted to a golden-brown syrup. Remove from the oven and let cool until hardened. Meanwhile, beat eggs well with a mixer in a medium bowl. Add remaining 3/4 cup of sugar, the evaporated milk, cream, 1 cup of water, and the vanilla extract. Make sure sugar is dissolved. Pour mixture into the prepared baking dish. Place this dish in a shallow pan, and pour hot water to the 1-inch level around dish. Bake for about 1 hour, or until knife inserted in the center of custard comes out clean. Refrigerate until well chilled. Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2497
Calories From Fat: 807
Total Fat: 91.4g
Cholesterol: 1014mg
Sodium: 729.3mg
Potassium: 2923.9mg
Carbohydrates: 373.1g
Fiber: 1.7g
Sugar: 367g
Protein: 57.8g