Caramel Custard

1 cup sugar
1/4 cup water
1 for the custard:
3 eggs

3 egg yolks
1/2 cup sugar
2 tsp vanilla
1 1/2 cup milk
1 1/2 cup half and half


  1. Pre-heat the oven to 375F
  2. FOR THE CARAMEL: Combine the sugar and water in a small saucepan.
  3. Swirl the pan until the sugar is dissolved, then cover the pan and cook over medium high heat until thick and large bubbles form.
  4. Uncover the pan, and cook until a rich, brown color
  5. Watch the caramel, since it burns very quickly once it
    begins to color.
  6. Pour the syrup into the bottom of a mold, and rotate to cover the bottom and up a few inches of the sides evenly. Set aside.
  7. FOR THE CUSTARD: Whisk the eggs, yolks and sugar in a mixing bowl.
  8. Heat the vanilla, milk and half and half until hot to the
    touch, about 150F.
  9. Slowly add this to the egg mixture, and pour into
    the prepared mold.
  10. Place the mold in a baking pan, and place in the
  11. Pour boiling water into the baking pan so it is half way up the
    sides of mold.
  12. Bake for 20 to 30 minutes, or until a kniefe inserted
    in the center comes out cleam.
  13. Cool at room temperature, then refrigerate and serve chilled.
  14. To serve, invert the mold over a platter with sides to catch the caramel sauce.
  15. Note: The custard can be made up to two days in advance. If made in advance, refrigerate, covered with plastic wrap.

Submitted by Mary H..

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