AMIEs Egg Custard with Caramel Topping

Name: AMIEs Egg Custard with Caramel Topping
Total time: 4500 s
Yield: 8 servings
Cuisine: American
Ingredients: 12 egg yolks; 200 grams sugar; 125 ml water; 60 grams softened butter; 200 grams sugar; 60 ml water; 1 tsp lemon or lime juice

Armilie @Armilie1962

Perugia, Italy

simply fabulous...
it tastes even better the longer you leave it in the cup inside the fridge...
pretty good! :ohyeaah

Armilie @Armilie1962

Perugia, Italy

simply fabulous...
it tastes even better the longer you leave it in the cup inside the fridge...
pretty good! :ohyeaah

Saved

Ingredients

1 hour 15 mins

8 servings

Egg Custard
12egg yolks
200 gramssugar
125 mlwater
60 gramssoftened butter
Caramel Topping
200 gramssugar
60 mlwater
1 tsplemon or lime juice

Saved

Steps

1 hour 15 mins

1

Preheat the oven to 180ºC (350ºF).
2

CARAMEL topping: Bring to a boil the sugar and water with lemon or lime juice in a saucepan, stirring constantly over medium heat until the sugar melted. Stir continously until the syrup thickens and turns golden brown. Pour the syrup into custard cups or small molds.
3

EGG Custard: Combine the sugar and water in a saucepan over medium heat, stirring constantly until the syrup thickens. Let it cool. Add the butter and egg yolks, beating well and mixing thoroughly. Pour gently the mixture into the caramel-lined cups. Cover each cups with aluminum foil and place in a "bain-marie". Bake for 1 hour or until the mixture is firm and until a skewer/toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
4

Serve well chilled. Share and enjoy the deliciousness!