Mom's Caramel Custard

"This is the first recipe my mother taught me when I was twelve, and I really loved it. Now I stopped eating eggs and milk due to my allergy, but sometimes I bake this for my niece who looks like me so much. Of course, she loves it."
 
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photo by Nohoko photo by Nohoko
photo by Nohoko
Ready In:
3hrs 20mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Cook sugar and water in a small pan over medium heat, shaking the pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove the pan from heat, put hot water into the pan very carefully and shake it. Pour the caramel sauce into a cake pan and let stand 5 minutes(Sugar will harden).
  • Heat milk and sugar in another pan over medium heat and remove the pan from heat just before boiling.
  • Break eggs into a bowl and whisk well but not to whip.
  • Pour the heated milk into the egg bowl in three or four batches and mix well each time.
  • Strain the mixture and pour gently into the pan caramel sauce hardened.
  • Place cake pan in a broiler pan. Add hot water to pan to a depth of 2/3 inch.
  • Bake at 350° for 40 minutes and leave it in the oven until it cools down. Remove the cake pan from water bath and chill in refrigerator at least 2 hour.
  • Run a knife around edge of the pan to loosen; invert onto a serving plate.

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RECIPE SUBMITTED BY

My name is Nohoko. I am from Japan and have lived in Kentucky with my husband for two years. This is my first time to live in the US and I enjoy my life as a homemaker – especially I love to spend my time for cooking. When I came to Kentucky, I was surprised that my husband ,who had stayed alone for more than four years because of his job, increased his total cholesterol gradually up to 217 (which was almost reaching the upper limit of normal value 219) although he was not obese at all (5.7 ft /137 lb). Since then, my first priority in cooking has been to reduce his cholesterol and finally it fell down to 197 at the timing of medical check-up this May (the chart of his cholesterol is availabe in the first entry of my blog↑if interested). Also we have not made any doctor’s appointments since I came here and my weight has not changed (5.5 ft /112 lb). I believe the secret to reduce my husband’s cholesterol and keep us healthy was Japanese style home cooking my mother taught me from my childhood. As you may already know, Japanese cooking is simple, without lots of seasonings – with the exceptions of soy sauce. Key ingredients are fish, and noodles, soy and soybeans, seaweed, and vegetables. When I decide a dinner menu, there are only three basics I stick to – 1. Eat seaweed every day 2. Eat brown rice every day 3. Eat fish (which contain Omega 3 a lot) twice a week at least Though my husband and I were born in Japan, our generation grew up eating more meat than fish and loves to try various kinds of international cuisines. I am happy if I can introduce and share my recipes I fused my Japanese style cooking into international flavors.
 
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