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Caramel Custard

Caramel Custard

Impress your guests with a soft and creamy custard, filled with the flavor of golden caramel.


  • 1/2 cup C&H® Granulated Sugar, divided
  • 1 teaspoon water
  • 3 eggs
  • 1 1/2 cups milk, scalded
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Place 6 tablespoons sugar and 1 teaspoon water in a heavy skillet. Heat over low heat, stirring constantly, until sugar turns into a golden syrup. Immediately pour syrup into 9-inch pie plate. Cool until firm.
  2. Heat oven to 350 degrees F.
  3. Beat eggs. Combine eggs with milk, vanilla extract, salt and remaining sugar and beat until well blended. Pour over cooled caramel.
  4. Set pie plate in a shallow pan. Pour 1/2- to 1-inch hot water into pan. Bake one hour or until set and a knife inserted in center comes out clean.
  5. Cool on wire rack. Refrigerate.
  6. To serve, carefully invert onto a serving platter.

Yield: 8 servings

Recipe and photo credit (used with permission): C&H Sugar

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