Baked Caramel Custard
The recipe Baked Caramel Custard can be made in roughly 45 minutes. This recipe serves 6. 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. A couple people made this recipe, and 46 would say it hit the spot. It is brought to you by Foodista. If you have vanilla, port wine, evaporated skim milk, and a few other ingredients on hand, you can make it. It works well as a dessert. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is pretty good. Similar recipes include Mexican Flan (Baked caramel Custard), Mexican Flan (Baked caramel Custard), and Caramel Custard Pots with Salted Caramel Sauce.
- Serves: 6
- Time: 45 Mins
- Category: dessert
- Health Rating: 8.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
egg substitute | 240.0 | milliliters | None |
 |
egg yolk | 1.0 | None | |
 |
evaporated skim milk | 384.0 | milliliters | None |
 |
port wine | 2.0 | teaspoons | None |
| skim milk | 367.5 | milliliters | None | |
 |
sugar plus | 200.0 | grams | None |
|
sugar | 2.0 | Tbsps | None |
 |
vanilla | 2.0 | teaspoons | None |
egg substitute
Qty: 240.0
Metric: milliliters
Price: None
egg yolk
Qty: 1.0
Metric:
Price: None
evaporated skim milk
Qty: 384.0
Metric: milliliters
Price: None
port wine
Qty: 2.0
Metric: teaspoons
Price: None
skim milk
Qty: 367.5
Metric: milliliters
Price: None
sugar plus
Qty: 200.0
Metric: grams
Price: None
sugar
Qty: 2.0
Metric: Tbsps
Price: None
vanilla
Qty: 2.0
Metric: teaspoons
Price: None
Instructions
Step 1: Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan.
Equipment:
- sauce pan
- oven
Step 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.
Ingredients:
- egg substitute
- egg yolk
- lemon
- sugar
Equipment:
- frying pan
- bowl
Step 3: Add the milk mixture, port, and vanilla and stir well.
Ingredients:
- vanilla
- milk
- port wine
Step 4: Pour the mixture into 6 custard cups and place them into a baking dish.
Ingredients:
- custard
Equipment:
- baking pan
Step 5: Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups.
Ingredients:
- water
Equipment:
- baking pan
Step 6: Place in the oven and bake until set, about 35 to 40 minutes.
Equipment:
- oven
Step 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.
Ingredients:
- custard
Equipment:
- oven
Step 8: Serve immediately.This recipe yields 6 servings.Serving size: 1/2 cup.
Dietary Information
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 249.81 kcal | 12.49% |
| Fat | 1.09 g | 1.68% |
| Saturated Fat | 0.39 g | 2.46% |
| Carbohydrates | 48.78 g | 16.26% |
| Net Carbohydrates | 48.78 g | 17.74% |
| Sugar | 48.76 g | 54.18% |
| Cholesterol | 36.8 mg | 12.27% |
| Sodium | 180.39 mg | 7.84% |
| Alcohol | 0.71 g | 100.0% |
| Alcohol % | 0.43 % | 100.0% |
| Protein | 11.41 g | 22.83% |
| Selenium | 21.26 µg | 30.37% |
| Calcium | 300.17 mg | 30.02% |
| Vitamin B2 | 0.46 mg | 26.88% |
| Phosphorus | 231.07 mg | 23.11% |
| Vitamin D | 2.76 µg | 18.37% |
| Vitamin B5 | 1.45 mg | 14.46% |
| Vitamin B12 | 0.7 µg | 11.72% |
| Potassium | 407.47 mg | 11.64% |
| Vitamin A | 510.37 IU | 10.21% |
| Zinc | 1.32 mg | 8.79% |
| Vitamin B1 | 0.12 mg | 7.79% |
| Magnesium | 31.09 mg | 7.77% |
| Vitamin B6 | 0.13 mg | 6.74% |
| Iron | 1.08 mg | 6.02% |
| Vitamin E | 0.71 mg | 4.76% |
| Folate | 17.76 µg | 4.44% |
| Copper | 0.03 mg | 1.34% |
| Vitamin B3 | 0.25 mg | 1.25% |
| Vitamin C | 0.97 mg | 1.17% |
