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Caramel Custard

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“This style of Mexican Caramel Custard is just perfect to end the lovely meal on Cinco De Mayo's Day May 5th . Give it a try!”
5hrs 30mins

Ingredients Nutrition


  1. Combine cloves, cardamoms and cinnamon in a muslin cloth.
  2. Place in a pan with milk and water.
  3. Keep aside.
  4. In a small heavy bottom pan, mix water and sugar.
  5. Stir gently until the sugar dissolves.
  6. Place pan over high heat.
  7. Cook till it is medium-amber in colour.
  8. Immediately pour caramel into a 9" souffle dish.
  9. Tilt and swirl dish to evenly coat the bottom and halfway up side.
  10. Set aside.
  11. Heat milk and spices until steaming hot; remove and let it cool slightly.
  12. Discard the spices.
  13. In another bowl, beat eggs and remaining 1/3 cup sugar.
  14. Gradually add the milk, blending with a fork.
  15. Pour egg mixture into the prepared souffle dish.
  16. Place the dish into a large baking pan which is at least 2" deep.
  17. Place in a pre-heated oven at 250 degrees Fahrenheit.
  18. Add enough boiling water to larger pan to come half way up the sides of the souffle dish.
  19. Bake uncovered for 15-20 minutes or till set.
  20. Remove the dish from hot water, cover and refrigerate for at least 5 hours.
  21. Unmold and serve.

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