Mexican Caramel Custard(Calabacitas Guisadas)
Creamy caramel custard infused with cinnamon, featuring rich caramel flavor and smooth texture, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Heat the 3/4 cup sugar in a small skillet over low heat until it begins to dissolve.
- Increase the heat slightly so the sugar will caramelize.
- When it has reached the caramel color, pour into a 3-quart baking dish, quickly tipping the dish so the caramel coats all sides; set aside.
- Place the milk, sugar, and cinnamon stick in a saucepan and bring slowly to a boil, stirring until the sugar dissolves.
- Remove the cinnamon stick from the milk mixture.
- In a bowl, beat the eggs and then slowly add the hot milk mixture, stirring constantly.
- Pour the custard mixture into the caramel-coated baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 35-40 minutes, or until set.
- Allow to cool, then refrigerate before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the milk mixture. If you don’t have whole milk, you can substitute with 2% milk or a non-dairy milk like almond or coconut, but the texture may vary slightly. To enhance the caramel, a pinch of sea salt can elevate the sweetness. Keep an eye on the caramel to prevent burning.
Serving Suggestions
Serve the Mexican caramel custard chilled, garnished with fresh fruit or a dollop of whipped cream for added texture. It pairs beautifully with Hueros Rancheros for a delightful brunch. Consider serving alongside coffee or a spiced hot chocolate for a complete dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave in short intervals or place the custard in a water bath in the oven at a low temperature to avoid curdling. Serve chilled for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Caramel Custard(Calabacitas Guisadas) contains roughly 524 calories, with 17g protein, 67g carbohydrates, and 23g fat. It is an excellent source of vitamin C (67% of the Daily Value), protein (34% of the Daily Value), and iron (31% of the Daily Value), and a good source of calcium and vitamin D. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this custard ahead of time?
Absolutely! This Mexican caramel custard can be made a day in advance, allowing the flavors to meld beautifully. Just be sure to refrigerate it properly after cooling to maintain its texture and flavor. It’s an ideal make-ahead dessert for gatherings.
What can I do if my caramel hardens?
If your caramel hardens, you can gently reheat it in the microwave or on the stove with a splash of water to help it melt again. Be cautious not to overheat, as it can burn quickly. A little patience will help restore the smooth caramel texture.
Is there a way to make this recipe dairy-free?
Yes, you can easily make this custard dairy-free by substituting whole milk with a non-dairy alternative, such as almond milk or coconut milk. Keep in mind that the flavor and texture may slightly change, but it will still be delicious. Ensure the sugar used is free of animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).