Caramel Custard

Caramel Custard

This caramel custard recipe is delicious and easy to make. Be sure to bake the custard in water to ensure even cooking.  The caramel in the bottom of the cups will run down the dessert top beautifully when the cups are turned upside down to loosen the desert for serving.  You will need milk, sugar, eggs, and our Ronald Reginald’s Vanilla Bean Marinade<sup>®</sup>.

Caramel Custard
 
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Recipe type: Dessert
Ingredients
  • 1 gallon milk
  • 1 ¾ lbs. granulated sugar
  • 1 dozen extra large eggs
  • 1 oz. Ronald Reginald's Vanilla Bean Marinade®
Instructions
  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.