Caramel Custard

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

Prep: 25 min - Bake: 45 min - Cool: 30 min

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

1. Heat oven to 350F.

2. 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.

3. Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl.
Gradually stir in milk. Pour over syrup in cups. Sprinkle with

4. 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.

5. 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.

6. 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.

Makes 6 servings

Use a 4-cup glass measuring cup to measure the milk, then
microwave it on High about 5 minutes or until very warm.

Nutritional Info Per 1 Serving:
Calories 205 (Calories from Fat 45); Fat 5g (Saturated 2g);
Cholesterol 115mg; Sodium 80mg; Potassium 190mg;
Carbohydrate 33g (Dietary Fiber 0g); Protein 7g

Diet Exchanges: 1 1/2 Starch; 1/2 Milk; 1 Fat


This recipe courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.