Serves: 6
1. Heat oven to 350°.
2. Mix eggs, sugar, vanilla and salt in medium bowl with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
3. Place cups in rectangular pan, 13 X 9 X 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
4. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.
NUTRITION FACTS: Calories 135 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 115mg Sodium 120mg Carbohydrate 16g (Dietary Fiber 0g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 14% Iron 2% DIET EXCHANGES: 1 Fat 1 Skim Milk
Caramel Custard (Crème Caramel):
Before making custard, heat 1/2 cup sugar in heavy 1-quart saucepan over low heat 10 to 15 minutes, stirring constantly with wooden spoon, until sugar is melted and golden brown (sugar becomes very hot and could melt a plastic spoon). Immediately divide syrup among six 6-ounce custard cups before it hardens in saucepan carefully tilt cups to coat bottoms (syrup will be extremely hot). Let syrup harden in cups about 10 minutes. Make custard as directed in step 2 pour over syrup in cups. Bake as directed in steps 3 and 4. Cool completely cover and refrigerate until serving or up to 48 hours.
To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will drizzle over custard, forming a sauce.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Custard recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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