Ingredients Jump to Instructions ↓

  1. CREME CARAMEL sugar

  2. 5 eggs

  3. 1/4 teaspoon salt

  4. 3 cups milk

  5. 1 1/2 teaspoon vanilla extract

  6. Butter eight 6 oz custard cups or ramekins. In small skillet over

  7. medium heat, melt 1/2 cup sugar, stirring till it is a light brown

  8. syrup. Pour syrup into buttered cups. Place cups in shallow baking

  9. pan for easy handling. Preheat oven to 300 deg F. In large bowl

  10. with mixer at low speed, beat eggs, salt and 1/2 cup sugar until

  11. lemon coloured. Gradually beat in milk and vanilla extract. Pour

  12. mixture in cups. Put hot water in pan around ramekins to within 1

  13. inch of top of cups. Bake 1 hour until knife inserted in center

  14. comes out clean. Cool on wire rack. Refrigerate. with knife loosen

  15. custard from cups and invert onto dessert dishes, letting syrup

  16. run down sides onto dish. Serves 8

  17. Baked Custard: Prepare as above but omit making syrup in and before

  18. baking sprinkle with ground nutmeg


  20. 3 tablespoons sugar

  21. 1 3/4 cups half and half 1 egg yolk

  22. 1 tablespoon cornstarch

  23. 1/8 teaspoon salt

  24. 1/2 teaspoon vanilla extract or rum extract or almond extract

  25. In heavy 2 quart saucepan, combine all ingredients except vanilla.

  26. Cook over medium heat, stirring, until mixture coats back of spoon,

  27. about 15 minutes. Remove from heat. Stir in vanilla. Chill.


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