Danish Caramel Custard Food

EASY CARAMEL CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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 8x8-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.
• Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

DANISH CARAMEL CUSTARD

Steps:

• Preheat oven to 250°F.
• Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.
• Add the cream and vanilla.
• Melt enough brown sugar in some water to line the bottom of a baking dish.
• Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven.
• Whip the other 6 egg whites with a little sugar until stiff but not dry.
• Spread over the dish of custard.
• Raise oven heat to 425°F.
• Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.

CARAMEL CUSTARD

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

DANISH CARAMEL PUDDING (KARAMEL BUDDING)

Steps:

• To caramelize the sugar: put it in a smooth iron or aluminum saucepan over low heat and stir constantly until the sugar is melted and smoking, 8 to 10 minutes.
• Remove from the heat; add the boiling water slowly stirring as you add to prevent lumps.
• Return it to the heat and cook 8 to 10 more minutes, to a rich brown.
• This syrup hardens on standing but can be melted over hot water.
• To make the pudding: scald the cream, mix with the sugar and pour into the egg yolks, stirring slowly.
• Add the vanilla and beat slowly until well blended and cooled.
• Whip the egg whites stiff and add to the custard.
• Put half of the caramel in a pudding mold or casserole; tilt it so as to coat the bottome and sides.
• Pour the custard in and set it in a hot water bath.
• Bake in a 325F 20 to 30 minutes or until firm.
• Let the pudding cool in the baking dish, preferably overnight.
• Add 2 tablespoons congnac to cream and whip until stiff.
• Use the extra caramel sauce and whipped cream for garnish/topping.

PUMPKIN CARAMEL CUSTARD

Steps:

• Preheat oven to 350°F.
• In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat.
• Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color.
• Quickly divide the caramel among 6 ramekins or dessert cups. Cool.
• Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices.
• Pour into dessert cups and place in a baking pan, cover each with foil.
• Pour hot water into the pan so water is halfway up the cups.
• Bake for 45-50 minutes.
• Remove from the baking pan and let cool.
• Chill 2 to 24 hours.
• Run a knife around the sides; invert onto plates.

CARAMEL CUSTARD

Steps:

• Heat oven to 350°F.
• Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
• Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
• Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
• To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.

CARAMEL CUSTARD

Steps:

• Place 1 cup of sugar in a heavy pan.
• Stir sugar at low heat until it is liquid and light golden brown.
• Pour caramelized sugar evenly into six warm custard cups.
• Set cups aside.
• Place milk and cinnamon stick in a medium sized saucepan.
• Scald milk at medium heat and allow to cool.
• Beat eggs until foamy.
• Gradually add remaining sugar to eggs and beat well.
• Gradually add scalded milk to egg mixture, stirring until sugar dissolves.
• Add vanilla.
• Pour mixture into caramel lined cups.
• Place cups in a pan of hot water and baked in a 350 degrees F oven for 1 hour and 10 minutes.

CARAMEL CUSTARD

Steps:

• Heat oven to 350 degrees.
• Mix egg, sugar, salt and vanilla. Stir in milk.
• Place 1 tablespoon caramel topping in each of two 6-ounce custard cups.
• Pour egg mixture onto caramel topping.
• Place cups in baking pan, 8X8X2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake until knife isnerted halfway between center an dedge comes out clean, 40-45 minutes.
• Remove cups from water; serve warm or chill and unmold into dessert dishes.