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egg bite
Caramel Custard
Ingredients:
3 tbsp white sugar, divided
1 cup whole milk
4 large egg yolks, at room temperature
1 tsp vanilla extract
fresh raspberries, for garnish, optional
Directions:
1.
Add one Silicone Cup of water to the Heating Plate of the Egg Bite Maker.
2.
Line up the four Silicone Cups on the counter. In a small saucepan, moisten 2
tbsp of the sugar with 1 tbsp water; do not stir. Over medium-high heat, boil
until the sugar mixture turns amber and just begins to smell burnt. Immediately
divide the hot caramel among the four cups. Be VERY careful, the sugar is
extremely hot.
3.
In a microwavable cup or small pot, heat the milk until steaming. In a small
bowl, whisk the egg yolks, 2 tbsp sugar, and vanilla together. While whisking,
pour in a little hot milk. Still whisking, add the remaining milk.
Makes 10 custards
aka Flan!
4.
Place the Silicone Cups in the Egg Bite Maker. Spoon in the custard mixture so
the Silicone Cups are nearly full.
5.
Plug in the Egg Bite Maker and cook the custards for 12-14 minutes. Unplug,
and with tongs, lift the lid of the Egg Bite Maker. Let the custards sit for 2
minutes. Lift the Silicone Cups by the handle and place them onto a plate. Cool
the custards for 10 minutes. Run a thin butter knife blade around the inside of
each Silicone Cup. Unmold the custards onto
dessert plates.
6.
Replace the Silicone Cups in the Egg Bite Maker. Fill the Silicone Cups with the
custard mixture, bake, cool and unmold the custards as above.
7.
Just before serving, garnish with some raspberries.
Note:
Do not leave the pot of boiling sugar
unattended. Keep young children and pets away
from the stove while making the caramel.
