Recipe Details
Ingredients
-
1tablespoonwater
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¼cupwhite sugar
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1tablespoonhot water, or as needed
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1cupmilk
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5tablespoonswhite sugar
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2eggs, beaten
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
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Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8×8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
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Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.
Recipe Tip
When you cook the caramel sauce, watch it carefully. It will cook very fast; if overcooked, it could stick to the pan.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories175 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 2g |
8% |
| Cholesterol 98mg |
33% |
| Sodium 60mg |
3% |
| Total Carbohydrate 31g |
11% |
| Total Sugars 31g |
|
| Protein 5g |
10% |
| Vitamin C 0mg |
0% |
| Calcium 85mg |
7% |
| Iron 1mg |
3% |
| Potassium 126mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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