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    You are in: Home / Recipes / Caramel Custard Recipe
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    Caramel Custard

    Average Rating:

    1 Total Reviews

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    • on August 29, 2003

      This makes the kind of custard I used to make for my kids. It is real comfort food, and I enjoyed eating it. One problem with the recipe is that Steps 2, 4 and 13 are confusing. I decided on my own to use the 1 tablespoon water to make the caramel and not to mix any water into the milk. I used 1/3 cup sugar for the caramel and 1/3 cup sugar to mix with the milk. I thought it was sweet enough. I think the eggs could be cut back by 1 or 2 to make a more delicate custard that could still be unmolded, but the custard was fine as is, too. The other big problem is that the flavors of the spices did not transfer to the pudding. This came as a surprise, but merely mixing the spices with the milk and then heating it did not result in spicy milk. I divided the mixture into individual ramkins, and coated them lightly with salad oil to aid in unmolding.

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    Nutritional Facts for Caramel Custard

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.0
     
    Calories from Fat 107
    33%
    Total Fat 11.9 g
    18%
    Saturated Fat 5.1 g
    25%
    Cholesterol 334.3 mg
    111%
    Sodium 164.9 mg
    6%
    Total Carbohydrate 39.8 g
    13%
    Dietary Fiber 0.0 g
    0%
    Sugars 34.1 g
    136%
    Protein 13.4 g
    26%

    The following items or measurements are not included:

    green cardamoms

    cloves

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