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Baked Custard with Caramel Syrup

Baked Custard with Caramel Syrup

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Prep Time: 20 min

INGREDIENTS

  • 750 mL (3 cups) Rice Krispies* cereal
  • 4 eggs
  • 75 mL (1/3 cup) granulated sugar
  • 0.5 mL (1/8 tsp) salt
  • 2 mL (1/2 tsp) cinnamon
  • 5 mL (1 tsp) vanilla
  • 500 mL (2 cups) skim milk
  • 175 mL (3/4 cup) caramel ice cream topping

DIRECTIONS

Place cereal in 20 cm (8-inch) square glass baking dish.
In medium bowl, beat together eggs, sugar, salt, cinnamon and vanilla until well combined. Stir in milk. Pour over cereal.
Bake at 160°C (325°F) about 30 minutes or until knife inserted in centre comes out clean. Serve warm drizzled with about 30 mL (2 tbsp) caramel syrup.

YIELD: 6 servings.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.