Looking for a sweet dessert to share with your sweetie this Valentine’s Day? A decadent homemade custard with caramel syrup will show your thoughtfulness—or make it a team effort and have fun in the kitchen together! Even if you’re not celebrating the holiday, winter is a time for indulgence, so give this recipe a whirl and “treat yo self!”
Baked Custard with Caramel Syrup
Three large eggs, slightly beaten
1/3 cup sugar for custard
1/2 cup sugar for caramel sauce
Two tsp. real vanilla extract
Pinch of salt
2 1/2 cups hot milk—almost scalded, but not brought to a boil
Heat oven to 350 degrees Fahrenheit.
For the custard: In a medium bowl, beat eggs, 1/3 cup sugar, vanilla and salt with wire whisk or fork. Gradually stir in hot milk.
For the caramel sauce: heat 1/2 cup sugar in a small saucepan over low heat. Stir constantly until sugar is golden brown and melted.
Divide the syrup among custard cups and tilt the cups so that the syrup covers the bottom of each cup. If using a casserole dish, pour all of the syrup into the bottom and tilt to cover evenly. Wait several minutes for syrup to harden.
Pour custard mix into six six-ounce custard cups or into one oven-proof casserole dish. Sprinkle with nutmeg.
Place cups or casserole dish in 13x9-inch pan on oven rack. Pour very hot water into pan within 1/2 inch of tops of cups.
Bake for about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups or casserole dish from water. Cool for about 30 minutes.
Insert custard cups to unmold and serve warm, at room temperature or chilled. Caramel syrup will run down the side of unmolded custard. If casserole dish is used, don’t invert, but use a large spoon to dish up into bowls and ladle syrup from bottom onto the custard servings.
**Makes six servings