A Cup of Caramel Custard

AuthorTheGBYCategory, , DifficultyBeginner

A Cup of Caramel

Yields4 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

  cup Milk
 ¾ cup Heavy Cream
 2 Eggs
 4 Egg Yolks
  cup Sugar
 1 Vanilla Bean
 2 tsp Vanilla
 Caramel Sauce

1

Preheat oven to 300 degrees.

2

Cut the vanilla bean lengthwise and scrape the seeds out. Place the seeds and the pod in a small saucepan. Add the milk and cream, whisk together. Cook over medium heat just to boiling. Remove the vanilla pod.

3

Whisk the eggs, yolks, sugar and vanilla together until well combined. Gradually add the milk mixture. Pour the mixture into the lightly greased tea cups. Place in a deep baking dish and pour enough hot water to come up halfway up the side of the cups. Bake for 35 – 40 minutes or until set. Remove from the baking dish and refrigerate until completely cool.

4

To Serve – heat caramel sauce and pour just enough on top to cover – so that it looks like a cup of tea.

Ingredients

  cup Milk
 ¾ cup Heavy Cream
 2 Eggs
 4 Egg Yolks
  cup Sugar
 1 Vanilla Bean
 2 tsp Vanilla
 Caramel Sauce

Directions

1

Preheat oven to 300 degrees.

2

Cut the vanilla bean lengthwise and scrape the seeds out. Place the seeds and the pod in a small saucepan. Add the milk and cream, whisk together. Cook over medium heat just to boiling. Remove the vanilla pod.

3

Whisk the eggs, yolks, sugar and vanilla together until well combined. Gradually add the milk mixture. Pour the mixture into the lightly greased tea cups. Place in a deep baking dish and pour enough hot water to come up halfway up the side of the cups. Bake for 35 – 40 minutes or until set. Remove from the baking dish and refrigerate until completely cool.

4

To Serve – heat caramel sauce and pour just enough on top to cover – so that it looks like a cup of tea.

A Cup of Caramel Custard

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

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