Caramel Custard

Caramel Custard

Recipe Details

Cooling and refrigeration time are additional. Chill the custard thoroughly before unmolding and serving.

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Ingredients

For the Custard

• Eggs – 3
• Sugar – 50 g
• Vanilla essence / extract – 3–4 drops
• Whole milk – 500 ml

For the Caramel

• Sugar – 5 tsp
• Water – a few drops, or just enough to moisten the sugar

Equipment

• 1 round heatproof aluminum tray or baking dish
• 1 larger baking pan for the water bath

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Preparation

Prepare the Caramel

1. Add the 5 teaspoons sugar to a small heavy-bottomed pan.
2. Add a few drops of water, just enough to moisten the sugar.
3. Heat over low to medium heat until the sugar melts and begins to turn golden.
4. Once it starts bubbling, gently swirl the pan instead of stirring continuously.
5. As soon as the caramel reaches a golden amber color, carefully pour it into the round baking dish.
6. Quickly tilt the dish so the caramel coats the bottom evenly.
7. Set aside while preparing the custard.

Hot caramel can cause serious burns, so handle the pan and baking dish carefully.

Prepare the Custard

1. Add the eggs, 50 g sugar, and vanilla essence to a mixing bowl.
2. Whisk until the eggs and sugar are well combined. Avoid beating excessively, which can create too many air bubbles.
3. Add the milk gradually and whisk gently until smooth.
4. Pour the custard mixture over the prepared caramel layer.

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Cooking Instructions

Oven Method

1. Preheat the oven to 350°F / 175°C.
2. Place the custard dish inside a larger baking pan.
3. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the custard dish.
4. Transfer the water bath carefully to the oven.
5. Bake for about 45–50 minutes, checking toward the end.
6. The custard is ready when the edges are set but the center still has a slight jiggle when gently moved.
7. Remove the custard dish carefully from the hot water bath.

Stovetop Steaming Method

1. Place the custard dish inside a large deep pan or steamer with enough water to come partway up the sides of the dish.
2. Cover the custard dish so condensed steam does not drip directly onto the surface.
3. Cover the outer pan and cook over gentle heat for about 30–40 minutes, or until the custard is set around the edges with a slight jiggle in the center.
4. Add more hot water to the outer pan if needed during steaming, taking care not to splash water into the custard.
5. Remove carefully from the heat when done.

Cooling and Chilling

1. Allow the custard to cool at room temperature for a short time.
2. Once it has cooled sufficiently, cover and refrigerate until thoroughly chilled.
3. For easier unmolding, run a thin knife gently around the edge of the custard.
4. Place a flat serving plate over the dish.
5. Holding the plate and dish firmly together, turn them upside down in one smooth motion.
6. Lift away the baking dish and allow the caramel sauce to flow over the custard.

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Tips

Caramel Color: Remove the caramel from the heat when it reaches a golden amber color. If it becomes very dark, it can taste bitter.

Gentle Mixing: Whisk the custard gently rather than vigorously. Too much air can create bubbles and give the finished custard a less smooth texture.

Water Bath: The water bath provides gentle, even heat and helps prevent the edges from cooking too quickly.

Check for Doneness: Do not wait for the center to become completely firm in the oven. A slight jiggle is normal because the custard will continue setting as it cools.

Chill Well: Refrigerating the custard thoroughly makes it firmer and much easier to unmold cleanly.

For Parties: This dessert can be prepared ahead and kept refrigerated until serving time. Keep it chilled rather than leaving the egg-and-milk custard at room temperature for an extended period.

Serving Suggestion

Serve Caramel Custard well chilled with the caramel sauce spooned over the top.

Recipe Source: Adapted from Vahrehvah.