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A Cup of Caramel Custard

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

A Cup of Caramel

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

Preheat oven to 300 degrees.


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.


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.


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

Nutrition Facts

Serving Size 4 oz

Servings 4