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Ingredients: 45/419 Quart(s) boiling water 4 1/2 Cup(s) granulated sugar 1 Dash(s) vanilla 3 1/2 Cup(s) whole milk 4 medium eggs vanilla Directions: Caramel Custard 2 to 4 hours A custard dessert to serve with caramel sauce. Make it a day ahead so it can be chilled or bake it overnight in your slow cooker and chill it until dinner. To Cook: Beat the eggs with an electric beater until thick. Add the vanilla and beat until lemon colored. Add the milk and 2 1/2 cups 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 cups 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 cup 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 cups of hot water into the slow cooker 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. Makes 6 to 8 servings.
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In a large heavy saucepan boil the milk, stirring frequently to ensure it does not burn. Gradually add the semolina mixture to the boiling milk, stirring continuously Caramel delight Combine flour, oatmeal, sugar and nuts. Add butter and mix well. Spread thin layer on baking sheet. Bake at 350 for 20 minutestil brown. Coll. crumble and spread 1/2 in the bottom of 9x13 pan. Spoon caramel topping over crumbs. Spoon on ice cream and then Apple and caramel pudding Butter the pudding basin thickly with the ounce of butter, then press in 3 ounces of the sugar. Mix the flour, salt and suet together. Add just enough cold water to make a soft. but not sticky dough. Do not overwork or you will get tough pastry. R Apple and rum custard cake Soak raisins in 1/4 cup rum for 1/2 hour before using. CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk, mix gently to form a dough. Pat into bottom of a Caramel popcorn Cook all ingredients (minus popcorn) to 300F on a candy thermometer. Grease bowl using to stir. Pour caramel over popcorn; stir quickly. Pour onto greased cookie sheets. Flatten out. Cool. Put in airtight can. Keeps for 2 weeks. Contributor: Ellen Winter banana pudding with caramel sauce Preheat the oven to 180 C. Line the base of a deep 21cm round cake tin with baking paper. Place the bananas in a saucepan with the water. Bring to the boil, stirring, then remove from the heat and stir in the baking soda. Cool. Cream the butter. Baked cocoa custard 1. Preheat oven to 350. 2. In a medium bowl, combine eggs and vanilla. In a small bowl, combine sugar and cocoa. 3. Pour sugar and cocoa mixture into eggs. Combine with wire whisk. Add milk. 4. Pour into custard cups. Place cups in a 13 x 9 baking pa Caramel Melt margarine. Stir in sugar and corn syrup. Bring to a boil. Stir in condensed milk. Stir over medium heat until boiled and thickened (about 5-7 minutes). Caramel panna cotta Combine the sugar and water in a heavy saucepan. Stir until all the sugar is moistened, then place over moderately low heat and cook without stirring. Watch carefully as the sugar liquefies and begins to darken. When the sugar has turned a rich golden bro Caramel fluff frosting Combine all ingredients in a chilled bowl. Beat into stiff peaks. Food Exchange per serving: 1/7 BREAD EXCHANGE; CAL: 9 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-M Cocoanut custard Combine water & cocoanut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in Chocolate caramel pecan clusters Preheat oven to 350F . Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); s Overnight caramel french toast In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in.x 9-in. baking dish. Top with half the slices of bread. Combine sugar and ? tsp. cinnamon; s Caramel custard cup Divide maple syrup evenly between 2 custard cups. Combine egg, milk, water, sugar replacement, vanilla and salt in mixing bowl; beat or whisk until well blended. Carefully pour custard mixture over syrup in custard cups. Set cups in shallow pan holding 1 Custard pie Combine all filling ingredients and mix thoroughly. Pour filling into unbaked pie crust. Sprinkle nutmeg over filling and bake at 475 degrees F. for 10 minutes. Reduce heat to 425 degrees F. without opening the oven door and bake anoth Cake with caramel icing 1. Preheat oven to 350-F Grease three 9-inch-round cake pans. Line bottoms with waxed paper. Grease paper, and flour insides of pans. Com- bine flour and baking powder in bowl. 2. Beat butter and sugar in another bowl at medium speed until smooth. Caramel pumpkin pie For crust: Mix flour, sugar, and salt in processor. Add butter and lard; using on/off turns, process until coarse meal forms. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Form do Hot caramel sauce - the pillsbury cookbook 1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. 2. Bring to a full boil. 3. Gradually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stag Brownies ( caramel carrot ) Recipe by: Alison Meyer/ Lisa Tanner, "The Brownie Experience" Preheat oven to 350 degrees. Grease a 9 inch square pan. In a small bowl, blend together crumbs and condensed milk. Mix in vanilla carrot. Spread batter evenly in pan. Crab custard with lemon butter sauce In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old sto Baked custard pie Combine sugar and flour. Add beaten eggs. Bring milk to boiling point and add gradually to egg mixture. Pour into an unbaked pie shell and sprinkle nutmeg over the top. Bake at 350 for 40-45 minutes or until an inserted silver knife comes out clean. Caramel apples Poke holes in apples with fork. Insert popsicle stick at the stem. Melt the caramel and dip apples in. Place on wax paper. Sprinkle with nuts (if desired). Cool and serve. Caramelized orange custard 1. In a saucepan over medium-high heat, combine the orange Zest, Milk, cream and Cinnamon stick. Heat until small bubbles appear at the edge of the pan, then remove from the heat. Let stand for 1 hour to develop the flavors. 2. In a small, heavy saucepan Spiced pumpkin custard Preheat oven to 325 degrees. Lightly spray eight 1/2 cup ramekins or custard cups with vegetable cooking spray and place in a large roasting pan. Mix the Splenda, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Blend in t Thelma lou's corn custard > mayberry Grease a 6 cup casserole dish. In a large bowl combine the corn, eggs, milk, sugar, salt, pepper, and nutmeg. Pour into the prepared dish. Combine the crumbs and melted butter, tossing well. Sprinkle over the corn mixture. Bake in a 300F ove Caramel icing Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread. Mrs. Charles E. Phillips Double mocha madness (recipe for caramel rum i EQUIPMENT: 2 baking sheets with sides, 2 large 100%-cotton towels, food processor with metal blade, 2 2 1/2-qt saucepans, metal spoon, 2 2-quart plastic containers with lids, double boiler, electric mixer fitted with a paddle, rubber spatula, 2 Heath bar brownie sundaes/caramel sauce-pt 1 o FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE: Bring whipping cream to simmer in he Tapioca custard pudding SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand. Copyright 1982. ISBN #'S 0-8069-5568-6 AACR2, #0-8069-5569-5 (bb.bdg.) & 0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor. Combine tapioca, m Lemon caramel custard 1. In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and 1/4 cup water. Bring the mixture to a boil, stirring until the sugar is dissolved. 2. Boil the syrup, covered, for 1 minute. Remove the lid and boil the syrup, undisturbed, u