National Caramel Custard Day | Caramel Custard – The Foodie Patootie

National Caramel Custard Day | Caramel Custard

It’s Friday, Friday, gotta get down on Friday! This is the day of the week I look forward to the most. Not only is it jeans day at work, but it’s the very start of the weekend which is always fantastic. It was just from one weekend to the next when I went from still being completely overwhelmed by the food holidays to being totally good with it. Due to the new schedule I imposed on myself, I’m no longer spending my entire weekend in the kitchen testing and tasting recipe while also finding time to have a social life. I went from being on my feet for 12+ hour days both Saturday and Sunday to making a couple of dishes between both days and just relaxing the rest of the time.

National Caramel Custard Day | Caramel Custard

With today being National Caramel Custard Day, it just sweetens the pot even more. I’m always happy when my food holiday involves a custard because it’s like eating one of my favorite desserts: flan. One of the things I’ve been wanting to make is a flan cake, with cake on the bottom and flan on the top, with all the flan juices seeping into the cake. Mmm, I’m getting hungry just thinking about it.

And custards are just interesting, right? They start as they eggy liquid and then they form into something that not complete liquid, but not hard either.

National Caramel Custard Day | Caramel Custard


  • 12 Tbsp sugar, divided
  • 3 eggs
  • 1 1/2 cups milk
  • 1 tsp vanilla extract


  1. Preheat oven to 350*F.
  2. In a heavy saucepan over low heat, cook 6 tablespoons of sugar until the sugar is melted and has transformed into a golden color, stirring frequently. Remove from heat and pour evenly into four ramekins, swirling the ramekins to evenly coat the inside.
  3. In a large bowl whisk together the eggs, milk and vanilla extract until combined. Pour into the ramekins and over the sugar.
  4. Place the ramekins in a square baking dish. Pour hot water into the dish until it comes halfway up the sides of the ramekins. Bake for 45 minutes or until a toothpick inserted in the center of the custard comes out clean.

Tomorrow: National Taco Day; National Vodka Day

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