Danish Caramel Custard

Smilyn's Note:

My grandmother is full Dane and I found a few recipes to post when I was doing some research. If the recipe seems a bit "choppy" it is because they are old. Please use your discrestion when baking these. This is a great simple custard that isn't too sweet. I think Spelenda might be a good sugar substitute, but I haven't tried it yet. This also makes alot! This can be cut in half!

• Total Time: 2 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 6

• 12 eggs , separated
• 1 cup sugar
• 1 quart light cream
• 2 teaspoons vanilla
• brown sugar

Directions:

1. Preheat oven to 250°F.
2. Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.
3. Add the cream and vanilla.
4. Melt enough brown sugar in some water to line the bottom of a baking dish.
5. Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven.
6. Whip the other 6 egg whites with a little sugar until stiff but not dry.
7. Spread over the dish of custard.
8. Raise oven heat to 425°F.
9. Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.