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  Recipe Home » Crock Pot » CARAMEL CUSTARD
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  CARAMEL CUSTARD
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 193
Ingredients:
4 medium Eggs
1 tsp. Vanilla
3 1/2 C. Whole Milk
4 1/2 C. Granulated Sugar
1/2 C. Boiling Water
Instructions:
Beat the eggs with an electric beater until thick. Add the vanilla and beat until lemon colored. Add the milk and 2 1/2 C. of the sugar, with the beater on low, combine well. Butter a 2-quart mold. In a heavy medium- sized skillet melt the remaining 2 C. of sugar over a very low heat. When it begins to bubble and turn brown, stir to combine all the sugar in the skillet. When the caramelizing sugar is a medium brown, pour half the caramel into the bottom of the mold. Into the other half of the caramelized sugar in the skillet, pour 1/2 C. of boiling water. Stir over low heat until the mixture bubbles, allow it to cool, then chill for use as sauce. Pour the egg and milk mixture into the mold. Pour 2 C. of hot water into the crock pot and place the mold on a trivet or rack in the bottom. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to allow excess steam to escape. Cook on High for 2 to 4 hours or until a silver knife inserted in the center of the custard comes out clean. Chill, covered, in the refrigerator, then unmold and serve with caramel sauce over the top.
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