Mom’s caramel custard
Cooking Instructions
- 1
Preheat oven to 180 degrees
- 2
Prepare a mould by greasing very lightly with butter.
- 3
Caramelise (golden brown) half cup sugar with one tsp of water. Pour the caramel in to the custard dish, coat the bottom well, and let it cool
- 4
Heat the milk and let it cool. Do not boil.
- 5
Crack all the eggs and stir in the remaining sugar (half cup). Do not beat the eggs, stir the eggs till the sugar is dissolved.
- 6
Once the milk is cool to the touch add the milk slowly to the egg and sugar mix.
- 7
Now add vanilla essence and nutmeg to the milk, egg, and sugar mix and mix well.
- 8
Pour the mix in to the mould through a strainer slowly using a ladle to avoid making bubbles and disturbing the caramel
- 9
Bake for 45 min at 180C or till a toothpick comes out clean
- 10
Take the mould out of the oven and let it cool.
- 11
Once it is cool, put the mould in the refrigerator for 3 hours to chill.
- 12
To serve, cover the mould with a large plate, and quickly flip the mould. The caramel custard should fall gently in to the mould. Remove the mould, and cut into serves and enjoy.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Caramel Custard Caramel Custard
Usually caramel custards are pre made if bought in stores and now that it’s crucial to even go to a restaurant I challenged myself to make it , pantry ingredients ... it was delicious and approved by family ... try it and give me feed back 🍮🍮🍮🍮
-
-
Caramel Custard Caramel Custard
I wanted to make a caramel flavoured custard for cakes. If you mix this cream with whipped cream, it will be vary tasty. "Urufuwan's"is cooked with just with plain flour and butter, so you could adjust the flavors later. You could use it for cooking or baking like this.This is a light custard. If you prefer it richer, replace some of the milk for heavy cream, or add 2 egg yolks.If you want to use this for filling buns, this may taste bland. Cook the caramel for longer and increase the amount of sugar. This cream is still quite runny after its cooled. If you want a stiffer custard, add more white sauce roux or decrease the amount of milk to find the thickness you like. Recipe by SALASA
-
Creme Caramel Custard Creme Caramel Custard
This is a very simple recipe. very smooth texture!
-
Old Fashioned Caramel Custard Old Fashioned Caramel Custard
My sister used to say 'I want to have a crème caramel à la mode but I can't find it in the stores recently," so I decided to make one for her. The soft and melt-in-your-mouth caramel custard which is very popular these days doesn't work for this so I had to make old-fashioned caramel custard.You don't need to moisten the cups before use!Be careful when you add the hot water to burnt sugar. If you use water it will spit more.If you don't pour the caramel into the cups straight away it will harden very quickly.Do not boil the milk. If the milk ends up boiling, cool it first before using it. Recipe by Hamumaki -
Caramel Custard Cream Caramel Custard Cream
It's hot every day, so I want to eat slightly bitter custard cream. This time I used it in a crepe.Make sure you add the egg yolk after stirring in a small amount of milk. (It will become lumpy if you add it first.) Adjust the cooking time according to your microwave. The finish will vary depending on the type of caramel sauce you use. Recipe by Yukiline -
-
Caramel Custard Pudding 🍮 Caramel Custard Pudding 🍮
Christmas is around the corner 🎄❄️🎅⛄️ Try to make this amazing creamy and soft pudding for the special Christmas Eve dessert to impress your guests 😋 IG @jenscookingdiary
-
Custard Pudding with Caramel Custard Pudding with Caramel
Kids requested yummy baked Pudding.My kids does not like caramel so I put it only my Pudding.
-
Caramel Sauce for Custard Cream Caramel Sauce for Custard Cream
I make basic caramel sauce in a pan. You can make it in the microwave too, but it's harder to mess up if you make it in a pan while observing it diligently. I always make custard puddings (flans) using this sauce! You can store it in the refrigerator in a sterilized jar. If you make a large batch, making custard puddings next time will be so easy!The key is to cook the sauce until it looks a bit too dark. If it's too light, the flavor will turn out too weak. However, be sure not to let it burn! Once it starts getting brown, don't take your eyes off it! It will splatter when you add the boiling water, so be sure not to burn yourself. Try turning the pan away from you when you add the boiling water. Recipe by Toiroiro -
Easy Caramel Sauce for Custard Flans Easy Caramel Sauce for Custard Flans
I tried various ingredient ratios, but this was the easiest. I l prefer the sauce to be slightly bitter.Measure out the water you will add later on at the start, and have it ready to use. Recipe by Gakochan
More Recipes
Comments