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“From Eat Better America.”
4hrs 30mins

Ingredients Nutrition


  1. Heat oven to 325°F.
  2. In medium nonstick skillet, heat 1/2 cup of the sugar over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon).
  3. Immediately pour sugar mixture into 8-inch round cake pan; tilt pan to coat bottom. Place on wire rack to cool.
  4. In large bowl, mix remaining 1/2 cup sugar, the milk, egg product, salt and vanilla. Pour mixture over sugar mixture in pan. Place round pan in 13x9-inch pan.
  5. Pour very hot water into 13x9-inch pan to within 1/2 inch of top of round pan.
  6. Bake 50 to 60 minutes or until knife inserted in center comes out clean.
  7. Remove round pan from pan of water. Cover; refrigerate about 3 hours or overnight or until thoroughly chilled.
  8. To unmold, run knife around edge of custard to loosen; invert onto serving platter.
  9. Top with fruit.

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