Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Caramel Custard
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- #46041
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1 1/2 cup sugar, divided
1/2 cup water
3 large eggs
2 egg yolks
2 1/2 cups warm milk
1 tablespoon vanilla extract
directions
Combine 1 cup sugar and the water in a heavy saucepan. Cook over low heat 10 minutes or until sugar caramelizes, tipping pan to incorporate mixture. Pour evenly into 4-ounce size custard cups.
Whisk together eggs, egg yolks, and remaining 1/2 cup sugar until blended. Gradually add warm milk, whisking constantly. Stir in vanilla.
Pour mixture into prepared custard cups. Cover each with aluminum foil and place in a jellyroll pan. Add hot water to pan to a depth of 1/4- to 1/2-inch.
Bake at 325 degrees F for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove custard cups from water and uncover. Cool in cups on wire rack. Cover and chill for 3 hours.
Run a knife around edge of custard to loosen. Invert each onto a dessert plate.
NOTE: Custard can also be made in a 9-inch cake pan. Caramelize sugar in the cake pan instead of saucepan.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
June 5, 2016
This custard is fabulous! I was worried that it wouldn't "set up" without cornstarch....but it set up perfectly. The neighbors are outside my window right now, oohing and aahing about the wonderful aroma coming from my kitchen.
September 28, 2013
Why do people negatively rate a recipe they didn't actually make? This recipe is perfect. I've made it 6 times now. The other review should be removed because the person did not make THIS recipe. I had lost my original printout so I came back to reprint it and found the bad review so I had to add my own. This is a standard custard recipe and it's pretty foolproof.
October 3, 2007
Actually the rating Igave would probably be higher if I had the right things, so I am rating mine, I am sure if I had the right things, it would be a top rating. First, I only had dextrose. The sugar did not caramelize. I also don't have the dishes, so I thought tea cups would be ok. So here is what happened- the custard came out great, but the "caramel" was just hard sugar on the bottom of the tea cups. So, I took the custard out, put it into a big bowl, and put some store bought caramel on top and mixed it in. It came out good, but I rather make my own and have it come out good! As for the tea cups, I had to throw them out. The sugar decided to own them. For the next time, I'll have to get the right dishes and sugar and a 5 star rating this will be.