It’s National Caramel Custard Day. Yum! I love caramel, and my husband likes custard, so I thought it would be the perfect day to celebrate. I’d also read in one of my grandmother’s old microwave cookbooks that custard does especially well in the microwave. And my husband just got me a new silicone mini muffin pan (with extra deep cups), so I thought I was all set. As it turns out, I probably should have done a little more researching before I tried it.
Still, they turned out okay. They’re not the prettiest things in the world (most of the things I make really aren’t), but they are yummy. It’s probably not something I’m going to make all the time, but I’m glad I tried it. And I might pull this recipe out again for special occasions… maybe around Christmastime, since the flavor reminds me a lot of eggnog, and we’re all fans of eggnog in this family!
- Pam cooking spray
- 3/4 cups light brown sugar
- 6 tablespoons butter
- 1/3 cup Karo light corn syrup
- 1 tablespoon water
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon cola of choice
- 2 cups milk
- 4 beaten eggs
- 1/3 cup white sugar
- 1 teaspoon vanilla
- dash of salt
- ground nutmeg
- Grease a 12-cup mini muffin pan and set inside a Pyrex baking pan that is half-filled with water.
- In a microwave-safe bowl, combine the brown sugar, butter, corn syrup, water, and salt.
- Heat on high (Power Level 10) for 5 minutes.
- Remove bowl from the microwave and stir in the vanilla.
- Heat on high for 90 more seconds.
- Stir in the cola (I used Diet Pepsi because that’s what I had on hand, and it worked just fine).
- Pour into muffin cups until they are just less than half full.
- Reserve the remainder to use with the extra egg custard mixture.
- In a small microwaveable bowl, heat the milk for about two minutes on high power.
- While that cooks, beat together the eggs, sugar, vanilla, and salt in a large pitcher.
- Stir the hot milk, a little at a time, into the egg mixture.
- Pour evenly into the muffin cups over the caramel.
- Place the muffin pan, inside the Pyrex baking dish, in the microwave and cover with wax paper.
- Heat on high for 6 minutes.
- Remove any mini custards that are done (the sides come easily away without any residual liquid, and the centers are jiggly like Jell-O).
- Sprinkle nutmeg on top of the done custards and put the pan back in the microwave.
- Microwave on high for 30 seconds to 1 minute and check for any more cooked custards.
- Repeat this process until all the custards are cooked.
- When all the mini custards are done, pour the remaining caramel into an individual custard dish, and then pour the egg custard mixture on top.
- Microwave on high for 8 -10 minutes until the individual custard tests done the same way the mini custards did.
- Sprinkle nutmeg on top.
- Pour any residual caramel sauce over the custards and let sit for 15 to 20 minutes before serving.
I didn’t really know what to expect from this recipe, this being the first time I ever made it. I also didn’t read far enough ahead in the directions before I poured the mixture into the muffin pans to realize that I needed to put the whole thing in water, so note to those of you who are wiser than I am: PUT THE FLIMSY SILICONE MUFFIN PAN INSIDE THE PYREX BAKING DISH BEFORE YOU POUR IN THE CARAMEL AND EGG MIXTURE! You’ll have a huge mess on your hands, if you don’t (unfortunately, I found this out the hard way).
This is really a yummy way to finish off your dinner, whether it’s a special formal sit-down affair or an informal family dinner night. Everyone in my family enjoyed this caramel custard recipe (thank goodness!). And I hope your family enjoys it too.