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Baked Caramel Custard

Baked Caramel Custard

By Raed Al Nasser
0’ Prep time
45’ Cook time
45’ Total time
249 Calories
6 Serving

Summary

The recipe Baked Caramel Custard can be made in roughly 45 minutes. This recipe serves 6. One serving contains 251 calories, 12g of protein, and 1g of fat. For 76 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 46 would say it hit the spot. It is brought to you by Foodista. If you have vanilla, port wine, evaporated skim milk, and a few other ingredients on hand, you can make it. It works well as a dessert. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Similar recipes include Mexican Flan (Baked caramel Custard), Mexican Flan (Baked caramel Custard), and Caramel Custard Pots with Salted Caramel Sauce.
Raed Al Nasser 0 Followers

Step by Step

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Step 1

Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan. Remove from the heat.
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Step 2

Caramelize the sugar in a skillet over medium heat until it melts and turns brown. Slowly add the milks to the sugar, stirring constantly until the sugar dissolves.
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Step 3

In a medium bowl, beat the egg substitute and egg yolk together until it is lemon-colored. Add the milk mixture, port, and vanilla and stir well.
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Step 4

Pour the mixture into 6 custard cups and place them into a baking dish. Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups. Place in the oven and bake until set, about 35 to 40 minutes.
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Step 5

Remove the custard cups from the oven and cool completely in the refrigerator. When they are chilled, place a dessert plate on top of each custard cup and invert. Serve immediately.
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Step 6

This recipe yields 6 servings.
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Step 7

Serving size: 1/2 cup.

Ingredient

  • evaporated skim milk
    evaporated skim milk
    384 milliliters
  • sugar
    sugar
    200 grams 2 tbsps
  • fat free milk
    fat free milk
    367.5 milliliters
  • egg yolk
    egg yolk
    1
  • vanilla
    vanilla
    2 teaspoons
  • port wine
    port wine
    2 teaspoons
  • egg substitute
    egg substitute
    240 milliliters

Nutrition Facts

View nutrition facts
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