Caramel Custard

Caramel Custard

6 servings
Preparation 15 min
Cooking 40 min

Standing 2 h

190 calories per serving 


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    
6 serving(s) Microwaved Caramel (Recipe)    

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.


  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

Nutrition Facts

per 1 serving (150g)


% DV*

* DV = Daily Value




4.5 g

7 %

Saturated 2 g
+ Trans 0.1 g

10 %


105 mg


65 mg

3 %


33 g

11 %


0 g

0 %


33 g


6 g

Vitamin A

8 %

Vitamin C

0 %


10 %


2 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¼ serving

More info


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

More info

This recipe is in the following categories: Eggs | Desserts | Artery-healthy | Halal | Heart-healthy | High Vitamin D | Kosher | Low Saturated Fat | Low Sodium | Vegetarian | Bake

Microwaved Caramel

Microwaved Caramel

6 servings
Preparation 5 min
Cooking 5 min


1/2 cup sugar   110 g
1 tbsp water, warm   15 mL
1 tsp lemon juice, freshly squeezed   1/4 lemon

Before you start

Be careful: melted caramel is extremely hot!!!


Mix all the ingredients in a glass or pyrex container of average size. Cook in a microwave oven at maximum power until the syrup starts boiling.

Consider the suggested time as a reference only, since the precise cooking time depends on your oven's power. Continue to cook using 10 second periods: the syrup is ready when it turns golden-brown.

This recipe is in the following categories: Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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