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Recipe for family meals :

Caramel Custard

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


1/2 cup granulated sugar
1 Tblsp. water
3 eggs
1/4 cup granulated sugar
2 cups milk, scalded
1/2 tsp. best quality pure vanilla extract

  • Preheat oven to 275º. In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon of water until the sugar melts, is free of lumps and turns a light caramel color.
  • Pour a spoonful into 6 four-ounce custard cups and let stand until cooled. Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add vanilla. Strain carefully into the prepared cups to avoid disturbing the caramel.
  • Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly, 1 1/2 to 1 3/4 hours, or until a knife inserted in the center comes out clean. Remove from the water and cool. Chill.
  • To serve, run a knife around the edge of the custard and invert the cup onto a small plate.

Shirley Cline