Baked Custard With Caramel Sauce Recipe

Ingredients

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Orange slices (3 slices, cut 1/4 inch thick)
1 1/2 cups granulated sugar
7 tablespoons granulated sugar
1 cup orange juice

2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 large eggs

Nutritional

Serving Size: 1 (339.2 g)
Calories 561.9
Total Fat - 9.5 g
Saturated Fat - 4.1 g
Cholesterol - 221.8 mg
Sodium - 500.5 mg
Total Carbohydrate - 109.8 g
Dietary Fiber - 0.1 g
Sugars - 108.2 g
Protein - 11.4 g
Calcium - 180.3 mg
Iron - 1.2 mg
Vitamin C - 31 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Pre-heat oven to 325 degrees F.

Step 2

In an 8 inch square baking dish sprinkle the orange slices with 2 tablespoons sugar and then drizzle the orange juice over the orange slices and cover pan with foil. Bake for 40 minutes or until soft; transfer to rack and let cool. Refrigerate orange slices in the dish. Keep oven set at 325.

Step 3

In a saucepan over medium high heat heat one cup of sugar; stirring until sugar turns dark amber. Remove from heat and quickly pour the caramel evenly over the bottom of a deep 8 inch pie dish. Let stand for 10 minutes or until the caramel hardens.

Step 4

In a saucepan over medium heat combine the milk,vanilla and salt; cook stirring until salt dissolves and milk begins to simmer. Remove from heat and let cool.

Step 5

In a bowl whisk the remaining sugar (1/2 cup) with the eggs; while whisking slowly pour the warm milk into the eggs and stir until sugar dissolves. Pour the custard over the caramel and place the dish inside a large roasting pan.

Step 6

Put the roasting pan in the oven and then pour enough boiling water to come halfway up the sides of the dish. Bake until custard is set (1 hour). Transfer roasting pan to a rack and lift out the pie dish from the water bath and set it on a rack to cool. Refrigerate for at least 4 hours or overnight.

Step 7

To serve: invert a serving plate on top of the pie dish and then flip the two together and allow the custard and its caramel sauce to fall onto the plate. Lift the orange slices from their syrup and cut each into 6 wedges. Cut the custard into wedges and then garnish each with some of the orange wedges.