CARAMEL CUSTARD RECIPE - BETTYCROCKER.COM
Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.
Provided by Betty Crocker Kitchens
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
- Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
- Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
- To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Nutrition Facts : Calories 205 , CarbohydrateContent 33 g, CholesterolContent 115 mg, FatContent 1 , FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 80 mg
SIMPLE SWEET AND SOUR SHRIMP RECIPE - BETTYCROCKER.COM
In less time than it takes to wait for delivery from a restaurant, you can make an Asian-inspired supper from scratch!
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Cook rice in microwave as directed on package. Place in bowl; cover to keep warm.
- In 12-inch skillet, heat oil over high heat. Add onion; cook 1 minute, stirring frequently. Add bell peppers; cook 3 minutes, stirring frequently.
- Stir in shrimp and pineapple. Cook 3 minutes, stirring frequently. Reduce heat; stir in sweet-and-sour sauce. Cook 1 to 2 minute, stirring constantly, until shrimp are pink. Serve shrimp mixture over rice.
Nutrition Facts : Calories 440 , CarbohydrateContent 74 g, CholesterolContent 160 mg, FatContent 0 , FiberContent 3 g, ProteinContent 21 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 450 mg, SugarContent 40 g, TransFatContent 0 g
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