Caramelized Baked Custard


This recipe can easily be made dairy free-i have used soy milk for the milk and it was still delicious and creamy. The custard is baked until firm and has a layer of caramel sauce underneath.

Steps


Preheat oven to 325 degrees f.
Lightly grease a 1 quart baking dish or 4 ramekins.
Fill a 9x13 pan with 1 inch of hot water and set it in the oven.
To caramelize the sugar: melt the sugar in a heavy bottomed skillet without stirring.
Swirl the sugar in the pan as it melts till caramel colored.
Pour about 1 tablespoons caramelized sugar into each ramekin , or all into baking dish and quickly swirl around to coat bottom and partly up sides.
The caramel will harden , but the custard will soften it as it bakes.
Beat the eggs together , then add the sugar and salt.
Slowly stir in the hot milk , stirring constantly.
Add the vanilla and coconut , if using.
Strain into the baking dish.
I usually just pour it all inches.
Sprinkle the top with nutmeg.
Put into the pan with hot water.
Bake for 55-60 minutes , until a knife comes out clean.

Ingredients


sugar, eggs, salt, milk, vanilla extract, flaked coconut, nutmeg