Making Individual Caramel Custards

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By Anne Willan

Published 1989

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Smaller versions of a large custard may be baked in ramekins. The quantities given in the recipe below make four individual custards.

As a variation on the basic recipe, omit the caramel and flavor the custard to taste with grated nutmeg, cinnamon or lemon zest. If flavoring with a spirit such as rum, use only 1 ¾ cups/425 ml milk. For a nut-flavored c