Baked Caramel Custard

If you want to add more gluten free recipes to your recipe box, Baked Caramel Custard might be a recipe you should try. One serving contains 251 calories, 12g of protein, and 1g of fat. For 76 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of egg substitute, skim milk, evaporated skim milk, and a handful of other ingredients are all it takes to make this recipe so delicious. 46 people were glad they tried this recipe. It works well as a side dish. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Mexican Flan (Baked caramel Custard), Caramel Custard Pots with Salted Caramel Sauce, and Caramel Custard.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan. Remove from the heat.
2. Caramelize the sugar in a skillet over medium heat until it melts and turns brown. Slowly add the milks to the sugar, stirring constantly until the sugar dissolves.
3. In a medium bowl, beat the egg substitute and egg yolk together until it is lemon-colored. Add the milk mixture, port, and vanilla and stir well.
4. Pour the mixture into 6 custard cups and place them into a baking dish. Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups. Place in the oven and bake until set, about 35 to 40 minutes.
5. Remove the custard cups from the oven and cool completely in the refrigerator. When they are chilled, place a dessert plate on top of each custard cup and invert. Serve immediately.
6. This recipe yields 6 servings.
7. Serving size: 1/2 cup.

 

Step by step:

1. Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan.

2. Remove from the heat.Caramelize the sugar in a skillet over medium heat until it melts and turns brown. Slowly add the milks to the sugar, stirring constantly until the sugar dissolves.In a medium bowl, beat the egg substitute and egg yolk together until it is lemon-colored.

3. Add the milk mixture, port, and vanilla and stir well.

4. Pour the mixture into 6 custard cups and place them into a baking dish.

5. Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups.

6. Place in the oven and bake until set, about 35 to 40 minutes.

7. Remove the custard cups from the oven and cool completely in the refrigerator. When they are chilled, place a dessert plate on top of each custard cup and invert.

8. Serve immediately.This recipe yields 6 servings.Serving size: 1/2 cup.

Nutrition Information:

covered percent of daily need

 

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