INGREDIENTS:
- 1 cup sugar, divided
- 3 whole eggs
- 3 egg yolks
- 2 cups milk, very warm
- 1 1/2 teaspoons vanilla extract
PREPARATION:
In a bowl, combine eggs, egg yolks, and remaining sugar; blend well. Gradually stir in the heated milk, then stir in the vanilla. Pour into prepared custard cups. Set cups in a large baking pan, place on the oven rack, then add very hot water to the pan, up to within about 1/2-inch of top of custard cups. Bake custard at 350° for 45 to 50 minutes, or until a knife inserted in center comes out clean. Remove cups from hot water right away. Cool for 5 to 10 minutes; gently and carefully loosen sides of custard with a narrow spatula then invert on serving plate. Drizzle and spoon any remaining caramel in cup over the custard.
Refrigerate and unmold to serve the creme caramel cold. Serves 6.
Related Recipes
Golden Baked Custard
Baked Custard Recipe
Baked Custard II
Easy Coconut Custard Pie
Bourbon Custard with Nutmeg
Baked Pumpkin Custard Recipe
Peach Custard Pie
Easy Egg Custard Pie
Coconut Angel Pie
Lemon Crisp with Coconut
Baked Ambrosia Dessert
Pina Colada Cake
Banana Split Trifle
Pudding Recipes
Custard Recipes
Bread Pudding Recipes
Coconut Pies
Cream Pies
Cakes, Pies, Desserts
Dessert Recipes Index
Coconut Cookie Recipes
Cake Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
