CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
SALTED CARAMEL CUSTARD
These easy 'pots de crèmes' are just sweet enough, just salty enough, and just drop-dead gorgeous enough to be my favorite dessert.
Provided by Chef John
Categories Desserts Custards and Pudding Recipes
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
- Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
- Stir in kosher salt, vanilla, and cold milk; mix well.
- Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
- Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
- Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
- Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
- Serve topped with a pinch of light, flaky sea salt.
Nutrition Facts : Calories 467.2 calories, Carbohydrate 27.3 g, Cholesterol 420 mg, Fat 37.3 g, Protein 6.9 g, SaturatedFat 21.4 g, Sodium 271.8 mg, Sugar 24.4 g
LEMON CUSTARD FILLING
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!
Provided by HILARY2000
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.
Nutrition Facts : Calories 69.8 calories, Carbohydrate 11.5 g, Cholesterol 39.2 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 63.7 mg, Sugar 8.5 g
LEMON CRèME CARAMEL
Categories Milk/Cream Food Processor Citrus Dairy Egg Dessert Bake Lemon Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Have ready a 9-inch (1-quart) glass pie plate. In a dry 5-quart heavy kettle cook 1 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Immediately pour caramel into pie plate, tilting pie plate to coat bottom and side evenly, and put pie plate in a baking pan.
- With a vegetable peeler remove zest from 1 lemon and in a food processor pulse with remaining 1/3 cup sugar until finely chopped. Squeeze enough juice from lemons to measure 1/4 cup. In a saucepan bring cream and lemon sugar just to a boil, stirring. In a bowl whisk together eggs, yolks, vanilla, and a pinch salt until combined well and add cream mixture and lemon juice in a stream, whisking. Pour custard through a sieve into pie plate.
- Add enough hot water to baking pan to reach halfway up side of pie plate and bake crème caramel in middle of oven about 40 minutes, or until outer 3 inches are set but center still trembles slightly. (Custard will continue to set as it cools.) Remove pie plate from pan and cool crème caramel completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 2 days. Run a thin knife around edge of crème caramel and gently rotate pie plate back and forth to make sure crème caramel is loosened. Invert a flat serving plate with a slight lip over pie plate and invert crème caramel onto serving plate.
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