Holiday Caramel Custard
Published December 18, 1982
- Total Time
- About 1 hour, plus overnight refrigeration
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Ingredients
1 cup sugar
3 tablespoons water
3 eggs
2 egg yolks
½ teaspoon nutmeg
3 tablespoons light rum
2 ½ cups milk
½ cup heavy cream
Nutritional analysis per serving (6 servings)
39 grams carbs; 161 milligrams cholesterol; 321 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 82 milligrams sodium; 7 grams protein; 39 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter a four-to-five-cup baking dish or mold.
- Step 2
Swirl one-half cup of the sugar with the water in a heavy saucepan or skillet until the sugar has dissolved. Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Pour the caramel into the baking dish, tilting the dish so the caramel coats the bottom.
- Step 3
Beat eggs and egg yolks together. Beat in the remaining half-cup of sugar and the nutmeg until light. Stir in the rum, milk and cream.
- Step 4
Pour the mixture into the prepared baking dish. Set the dish in a pan of hot water that comes about half-way up the sides of the dish, place them in the oven and bake about 45 minutes, until the surface of the custard is firm to the touch and a knife inserted in the center comes out clean. The custard should not feel very stiff.
- Step 5
Allow the custard to cool to room temperature, then refrigerate it at least six hours or overnight. Just before serving, run a knife around the sides of the dish, then unmold the custard onto a serving plate that has a lip so the caramel will not run off.
Private Notes