Caramel Custard
Recipe type: Dessert
  • 1 gallon milk
  • 1 ¾ lbs. granulated sugar
  • 1 dozen extra large eggs
  • 1 oz. Ronald Reginald's Vanilla Bean Marinade®
  1. Make caramel with ½ lb. of sugar. Cook until brown.
  2. Place a spoonful of caramel in each custard cup.
  3. Place milk in double boiler and slowly cook to a boil.
  4. Mix eggs, sugar and Vanilla Bean Marinade® and slowly add milk, stirring all the time. Do not cook too long, or the cream will curdle.
  5. Pour custard mix into cups.
  6. Bake at 325 degrees in water until set.
Recipe by Ronald Reginald's at