To Top

Perfect Caramel Custards


  • 1 1/2 cups sugar
  • 4 cups milk
  • 6 eggs, slightly beaten
  • 1/4 tsp. salt
  • 2 Tbsp. sugar
  • 1/2-1 tsp. vanilla


In heavy saucepan, melt 3/4 cup of sugar until golden brown. Pour syrup into each of 6 or 8 custard cups, or a 1 1/2 qt. baking dish, tilting the cups slightly to coat bottom. This must be done quickly, as caramel hardens very fast. Into same saucepan (don't wash it) put remaining 3/4 cup of sugar, and melt as before. When golden brown, add 2 cups of milk; this will steam and bubble. Stir until brittle caramel is practically all dissolved. Cool slightly.


To beaten eggs add salt, sugar and remaining 2 cups of milk. Add warm mixture to this and stir in vanilla. Pour into custard cups or baking dish. Place cups or dish in pan with 1 inch of hot water. Bake at 350 degrees F for 45 minutes for cups, or 1 hour for baking dish. Do not overcook! Cool, then chill in refrigerator. Serve in dishes, or loosen edges and invert on plate.

Hints: Stir constantly when caramelizing sugar, as it scorches easily. In the first caramelizing, 2-3 Tbsp. of boiling water may be added, in order to keep it more liquid when custard is chilled. Lots of trouble, but worth it!

By Robin from Washington, IA

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
Food and Recipes Recipes Baking & Desserts Desserts CustardOctober 23, 2007
Bowl of caramel corn
Homemade Caramel Corn
A sheet pan with caramel covered nuts.
Caramel Pecans or Walnuts Recipe
Copycat Coffee Mate
Copycat Coffee Mate Caramel Vanilla Flavored Creamer Recipe
caramel sticking to spoon
Making Homemade Caramel
Back to School Ideas!
Summer Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/08/10 09:52:56 in 583 msecs. ⛅️️ ⚡️
Loading Something Awesome!