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∙ 28 ∙
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 two Silicone Cups 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
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