Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
55 Mins
Total Time:
1 Hr 5 Mins
Caramel custard is a simple and harmonious creation. It brings together some basic ingredients – milk, heavy cream, eggs, sugar, and vanilla – and transforms them into a delightful dessert. Its magic lies in the caramelization of sugar, which adds depth, complexity, and a hint of bitterness to the otherwise creamy custard.
Creating the perfect caramel custard involves mastering the art of sugar caramelization. Sugar is gently heated until it transitions from granules to a golden liquid, known as caramel. Then, the caramel is poured into a container, coating the bottom with a smooth amber sweetness. It’s the perfect counterpart to the custard that goes on top.
Ingredients
Adjust Servings
- For the Custard:
Instructions
-
In a saucepan, combine 1/2 cup of granulated sugar and 1/4 cup of water. Heat the mixture over medium heat without stirring. Swirl the pan occasionally to ensure even caramelization.
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When the sugar turns into a golden-brown caramel, quickly pour it into the bottom of your ramekins. Tilt and swirl the molds to coat the bottoms evenly with caramel. Be cautious as the caramel will be very hot. Set them aside to cool.
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In a mixing bowl, whisk together 4 large eggs and vanilla extract and mix well.
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Combine milk, heavy cream, and sugar in a saucepan. Heat the milk mixture until the sugar has just dissolved. Remove it from the heat and mix it with the egg and vanilla mixture.
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Strain the custard mixture through a fine sieve into the prepared caramel-coated ramekins. Preheat your oven to 325°F (160°C). Place the ramekins with the custard inside a larger roasting pan. Carefully pour hot water into the roasting pan, creating a water bath that reaches halfway up the sides of the ramekins.
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Bake in the preheated oven for about 40-45 minutes or until the custard is set but still slightly wobbly in the center. The baking time may vary depending on your oven, so keep an eye on it.
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Remove the custard from the water bath and let it cool to room temperature. Once it's cooled, cover the custard dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the caramel and custard to meld and set properly.
