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Caramel Custard

64 Reviews
93% would make this recipe again

Preparation : 15 min Cooking : 40 min Standing : 2 h
190 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

3 eggs size large
1/3 cup sugar 65 g
2 cups milk, partly skimmed, 2% 500 mL
2 tsp vanilla extract 10 mL
salt, about one pinch
Microwaved Caramel

Before you start

Please note that this recipe makes 2, 4 or 6 servings only. For 3 or 5 servings, please see the corresponding recipe.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Prepare the caramel. Divide it among the ramekins, then tilt and rotate each ramekin to thinly coat it. The caramel may not initially cover bottoms and sides completely, but it will spread and even out after the hot cream mixture is poured in.
  3. In a large bowl, beat the eggs lightly with a fork. Add sugar and 1 pinch of salt, then mix well.
  4. Warm up the milk in a saucepan until hot but not boiling and pour it slowly into the egg mixture. Stir constantly but lightly, in order not to create too many air bubbles. Add the vanilla, then portion out into the caramel-covered ramekins.
  5. Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan). Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins.
  6. Bake in the middle of the oven 35-40 min, or until the outside is set but the centre still trembles slightly when moved (the custard will continue to set as it cools). Check with a toothpick or knife to see if it is cooked through.
  7. Take the ramekins out of the water bath right away to avoid overcooking. Let cool-down and then chill a few hours in the refrigerator until ready to serve. Run a thin knife around the edges to help remove the custards, then turn upside-down onto serving plates and serve cold.

Nutrition Facts Table

per 1 Serving (120g)

Amount

% Daily Value

Calories

190

Fat

4 g

7 %

Saturated 1.8 g
+ Trans 0.1 g

10 %

Cholesterol

100 mg

Sodium

70 mg

3 %

Carbohydrate

33 g

11 %

Fibre

0 g

0 %

Sugars

33 g

Protein

6 g

Vitamin A

8 %

Vitamin C

1 %

Calcium

10 %

Iron

2 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : ¼ serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Free  :
Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Calcium, Folacin, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin E, Zinc
Good source of  :
Selenium, Vitamin B2
Excellent source of  :
Vitamin B12, Vitamin D
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Milk and Alternatives ½
Meat and Alternatives ½
Other Foods 2

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Members' Reviews

64 Reviews (61 with rating only ) 93% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
slightlywoman
october 15, 2012

Due to an egg allergy, I tried this recipe using Cornstarch and pureed soft tofu: 1 egg = 3 Tblsp pureed tofu + 2 tsp cornstarch (Good for quiches and custard pies.) I tried using almond milk, but it was too thin and did not set. Definitely use Soy milk. The first time it turned out, the second time, not so much. I tried to make the Caramel Sauce using Zero (Eryithrol), but it didn't work. I'm now using a Gluten-Free Vegan Custard mix that I buy from the store and use Sucanat for the Caramel Sauce

Useful 0
shoshi68
february 05, 2010 | I would make this recipe again

Big big hit with us, love it, and enjoy it!

Useful 1
Katharsis
april 05, 2009 | I would make this recipe again

This was pretty good. I am not a huge fan of the microwaved caramel though.

Useful 0

This recipe is in the following categories

Eggs | Desserts | Artery-healthy | Heart-healthy | High Vitamin D | Vegetarian | Low Saturated Fat | Kosher | Low Sodium | Halal | Bake

Top Reviews

View All Reviews
shoshi68
february 05, 2010 | I would make this recipe again

Big big hit with us, love it, and enjoy it!

Useful 1
slightlywoman
october 15, 2012

Due to an egg allergy, I tried this recipe using Cornstarch and pureed soft tofu: 1 egg = 3 Tblsp pureed tofu + 2 tsp cornstarch (Good for quiches and custard pies.) I tried using almond milk, but it was too thin and did not set. Definitely use Soy milk. The first time it turned out, the second time, not so much. I tried to make the Caramel Sauce using Zero (Eryithrol), but it didn't work. I'm now using a Gluten-Free Vegan Custard mix that I buy from the store and use Sucanat for the Caramel Sauce

Useful 0
Katharsis
april 05, 2009 | I would make this recipe again

This was pretty good. I am not a huge fan of the microwaved caramel though.

Useful 0