Best 5 Easy Caramel Custard Recipes

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**Caramel Custard: A Classic Dessert with a Smooth and Creamy Texture**

Caramel custard is a classic dessert that is enjoyed by people of all ages. It is made with a custard base that is poured into a caramel-lined baking dish and then baked. The result is a smooth, creamy custard with a slightly firm caramel layer on top. This recipe provides instructions for making a basic caramel custard, as well as variations for chocolate caramel custard, coconut caramel custard, and café caramel custard. Whether you are a fan of classic desserts or are looking for something new to try, caramel custard is sure to please. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all levels. So gather your ingredients and preheat your oven, because it's time to make some delicious caramel custard!

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL CUSTARD



Caramel Custard image

Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 6

Number Of Ingredients 7

1/2 cup sugar
3 eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 1/2 cups very warm milk
Ground nutmeg

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.

Nutrition Facts : Calories 205, Carbohydrate 33 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 80 mg

CARAMEL CUSTARD



Caramel Custard image

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

1-1/2 cups sugar, divided
6 large eggs
3 cups whole milk
2 teaspoons vanilla extract

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.

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
  • Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
  • Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

BAKED CARAMEL CUSTARD



Baked Caramel Custard image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 6

1/2 cup brown sugar
2 cups skim milk
1/4 cup sugar
1/8 teaspoon salt
3 eggs, beaten
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
  • Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.

SALTED CARAMEL CUSTARD



Salted Caramel Custard image

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

9 large egg yolks
⅔ cup white sugar
2 cups heavy cream
½ teaspoon kosher salt
2 teaspoons vanilla extract
1 cup whole milk
Flaky sea salt (such as Maldon®), to garnish

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

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure to use a heavy-bottomed saucepan to prevent the caramel from burning.
  • Stir the caramel constantly while it is cooking to prevent it from crystallizing.
  • If you don't have a candy thermometer, you can test the caramel by dropping a small amount into a glass of cold water. If it forms a soft ball, it is ready.
  • Strain the caramel through a fine-mesh sieve to remove any impurities.
  • Let the caramel cool slightly before adding it to the custard mixture.
  • Bake the custard in a water bath to prevent it from curdling.
  • Chill the custard for at least 4 hours before serving.

Conclusion:

Caramel custard is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich, creamy flavor and smooth, velvety texture, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give caramel custard a try. You won't be disappointed!

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