Custard with Caramel Topping

Cooksie

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This looks like flan and tastes a lot like flan, but I call it custard because it's not a true flan like Jacques and Julia would make. In fact, Julia would probably :shock::shock: at someone using sweetened condensed milk to make flan.

6 eggs
1 1/2 cups milk
1 14 oz can of Eagle Brand Sweetened Condensed Milk
1/2 cup sugar
1 tsp vanilla
1 cup sugar (for the caramel topping)

Using a mixer or an immersion blender with a whisk attachment, blend the eggs, milk, and the condensed milk. Add the 1/2 cup sugar and continue to blend until the sugar is dissolved. Add vanilla. Set mixture aside.

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Place 8 to 10 ramekins in a large pyrex dish.

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Place the 1 cup of sugar in a small non-stick skillet over medium heat. Heat until the sugar dissolves and caramelizes. The sugar in this picture is not completely dissolved, but once you get the sugar to this point, there is no time to stop and take pictures. You have to stir and watch this constantly.

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Divide the caramelized sugar equally among the ramekins.

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Divide the custard mixture equally among the ramekins. Add hot water to the pyrex baking dish, enough to come about 1/2 way up the sides of the ramekins. Place into a pre-heated 325 degree oven and bake for about 45 minutes to an hour. Mine took an hour, but you should start checking at about 45 minutes. A knife inserted into the custard should come out clean when they they are done.

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You can cool them in the refrigerator or eat them warm. Slide a knife around the edge and invert onto a plate.

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