Baked Custard With Caramel Syrup Recipes

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

CARAMELIZED BAKED CUSTARD

Steps:

• 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.

KELLOGG'S* RICE KRISPIES* BAKED CUSTARD WITH CARAMEL SYRUP

Steps:

• Place cereal in 20 cm (8-inch) square glass baking dish.
• In medium bowl, beat together eggs, sugar, salt, cinnamon and vanilla until well combined. Stir in milk. Pour over cereal.
• Bake at 160 degrees C (325 degrees F) about 30 minutes or until knife inserted in centre comes out clean. Serve warm drizzled with about 30 mL (2 tbsp) caramel syrup.

BAKED CUSTARD WITH CARAMEL SYRUP

Steps:

• 1. Place KELLOGG'S RICE KRISPIES cereal in 8 x 8 x 2-inch (1 1/2-quart) glass baking dish. Set aside.2. In medium mixing bowl, beat together eggs, sugar, salt, cinnamon and vanilla until thoroughly combined. Stir in milk. Pour over cereal.3. Bake at 325°F about 35 minutes or until knife inserted in center comes out clean. Serve warm with caramel syrup.

CARAMEL CUSTARD

Steps:

• Heat oven to 350°F.
• Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
• Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
• Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
• To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.