Baked Caramel Custard

If you want to add more gluten free recipes to your recipe box, Baked Caramel Custard might be a recipe you should try. 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. This recipe serves 6. A mixture of egg substitute, skim milk, evaporated skim milk, and a handful of other ingredients are all it takes to make this recipe so delicious. 46 people were glad they tried this recipe. It works well as a side dish. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Mexican Flan (Baked caramel Custard), Caramel Custard Pots with Salted Caramel Sauce, and Caramel Custard.

Servings: 6

 

Ingredients:

1 cup egg substitute

1 egg yolk

1 1/2 cups evaporated skim milk

2 teaspoons port wine

1 1/2 cups skim milk

cup sugar plus

2 tablespoons sugar

2 teaspoons vanilla

Equipment:

sauce pan

oven

frying pan

bowl

baking pan

Cooking instruction summary:

  1. Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan. Remove from the heat.
  2. 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.
  3. In a medium bowl, beat the egg substitute and egg yolk together until it is lemon-colored. Add the milk mixture, port, and vanilla and stir well.
  4. Pour the mixture into 6 custard cups and place them into a baking dish. Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups. Place in the oven and bake until set, about 35 to 40 minutes.
  5. 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. Serve immediately.
  6. This recipe yields 6 servings.
  7. Serving size: 1/2 cup.

 

Step by step:


1. Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan.

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.

3. Add the milk mixture, port, and vanilla and stir well.

4. Pour the mixture into 6 custard cups and place them into a baking dish.

5. Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups.

6. Place in the oven and bake until set, about 35 to 40 minutes.

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.

8. Serve immediately.This recipe yields 6 servings.Serving size: 1/2 cup.


Nutrition Information:

Quickview
251k Calories
11g Protein
0.97g Total Fat
48g Carbs
9% Health Score
Limit These
Calories
251k
13%

Fat
0.97g
2%

  Saturated Fat
0.4g
2%

Carbohydrates
48g
16%

  Sugar
48g
54%

Cholesterol
36mg
12%

Sodium
184mg
8%

Alcohol
0.71g
4%

Get Enough Of These
Protein
11g
23%

Selenium
22µg
32%

Calcium
295mg
30%

Vitamin B2
0.5mg
29%

Phosphorus
228mg
23%

Vitamin D
2µg
19%

Vitamin B5
1mg
15%

Potassium
404mg
12%

Vitamin B12
0.66µg
11%

Vitamin A
514IU
10%

Zinc
1mg
9%

Magnesium
30mg
8%

Vitamin B1
0.11mg
7%

Iron
1mg
6%

Vitamin B6
0.12mg
6%

Vitamin E
0.75mg
5%

Folate
19µg
5%

Copper
0.03mg
2%

Vitamin B3
0.24mg
1%

Vitamin C
0.98mg
1%

covered percent of daily need
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Related Videos:

Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe

 

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