Baked Caramel Custard

October 15, 2024

45

easy

6

  1. Preheat the Oven:
    • Preheat the oven to 350°F (175°C).
  2. Scald the Milk:
    • In a heavy saucepan, combine the milk and cream. Heat over medium heat until just scalded (steaming but not boiling).
    • Remove from heat and set aside.
  3. Caramelize the Sugar:
    • In a skillet, heat sugar over medium heat, stirring constantly until it melts and turns a golden brown color.
    • Carefully and slowly add the scalded milk mixture to the caramelized sugar, stirring continuously until the sugar dissolves completely.
  4. Prepare the Egg Mixture:
    • In a medium bowl, beat together the egg substitute and egg yolk until the mixture is lemon-colored.
    • Gradually add the milk mixture, port, and vanilla extract, stirring until well combined.
  5. Fill the Custard Cups:
    • Pour the custard mixture into six custard cups.
    • Place the cups in a baking dish.
  6. Create a Water Bath:
    • Carefully pour boiling water into the baking dish, ensuring the water comes halfway up the sides of the custard cups.
  7. Bake the Custards:
    • Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the custards are set (a knife inserted in the center should come out clean).
  8. Cool and Chill:
    • Once baked, remove the custard cups from the oven and allow them to cool completely at room temperature.
    • Refrigerate the cooled custards until chilled.
  9. Serve:
    • To serve, place a dessert plate on top of each custard cup and invert the cup to release the custard onto the plate.
    • Serve immediately and enjoy!
Reviews

Ingredients:

Adjust Servings
1cup egg substitute
1 egg yolk
1.5cups evaporated skim milk
2teaspoons port wine
1.5cups skim milk
1cup sugar plus
2tablespoons sugar
2teaspoons vanilla

Directions

1.
Preheat the Oven
Preheat the oven to 350°F (175°C).
Mark as complete
2.
Scald the Milk
1. In a heavy saucepan, combine the milk and cream. Heat over medium heat until just scalded (steaming but not boiling). | 2. Remove from heat and set aside.
Mark as complete
3.
Caramelize the Sugar
1. In a skillet, heat sugar over medium heat, stirring constantly until it melts and turns a golden brown color. | 2. Carefully and slowly add the scalded milk mixture to the caramelized sugar, stirring continuously until the sugar dissolves completely.
Mark as complete
4.
Prepare the Egg Mixture
1. In a medium bowl, beat together the egg substitute and egg yolk until the mixture is lemon-colored. | 2. Gradually add the milk mixture, port, and vanilla extract, stirring until well combined.
Mark as complete
5.
Fill the Custard Cups
1. Pour the custard mixture into six custard cups. | 2. Place the cups in a baking dish.
Mark as complete
6.
Create a Water Bath
Carefully pour boiling water into the baking dish, ensuring the water comes halfway up the sides of the custard cups.
Mark as complete
7.
Bake the Custards
Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the custards are set (a knife inserted in the center should come out clean).
Mark as complete
8.
Cool and Chill
1. Once baked, remove the custard cups from the oven and allow them to cool completely at room temperature. | 2. Refrigerate the cooled custards until chilled.
Mark as complete
9.
Serve
1. To serve, place a dessert plate on top of each custard cup and invert the cup to release the custard onto the plate. | 2. Serve immediately and enjoy!
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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