Caramelized Baked Custard Recipe #122130
This recipe can easily be made dairy free-I have used soy milk for the milk and it was still delicious and creamy. The custard is baked until firm and has a layer of caramel sauce underneath.
by Kaarin
1¼ hours | 15 min prep
SERVES 4
- 1/4 cup sugar, caramelized**
- 2 eggs
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 1/2 cups milk, very hot (or regular soy milk)
- 1 teaspoon vanilla extract
- 1/3 cup flaked coconut (optional)
- nutmeg
- Preheat oven to 325 degrees F.
- Lightly grease a 1 quart baking dish or 4 ramekins.
- Fill a 9x13 pan (or any shallow pan large enough to hold the baking dish) with 1 inch of hot water and set it in the oven.
- **To caramelize the sugar: Melt the sugar in a heavy bottomed skillet without stirring. Swirl the sugar in the pan as it melts till caramel colored.
- Pour about 1 tablespoons caramelized sugar into each ramekin, or all into baking dish and quickly swirl around to coat bottom and partly up sides.
- The caramel will harden, but the custard will soften it as it bakes.
- Beat the eggs together, then add the sugar and salt.
- Slowly stir in the hot milk, stirring constantly.
- Add the vanilla and coconut, if using.
- Strain into the baking dish (if desired).
- I usually just pour it all inches.
- Sprinkle the top with nutmeg.
- Put into the pan with hot water.
- Bake for 55-60 minutes, until a knife comes out clean.
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5 stars