Description
This classic caramel custard recipe features a rich and velvety custard set atop a layer of deep, homemade caramel. The smooth custard base is delicately flavored with vanilla and baked gently in a water bath to achieve the perfect silky texture. Ideal as a sophisticated dessert, this custard is chilled before serving to enhance the creamy, melt-in-your-mouth experience.
Ingredients
For the Caramel
- 60 g sugar
- ¼ tsp salt
- ~25 ml water
For the Custard
- 500 g milk
- 250 g cream
- 3 whole eggs
- 3 egg yolks
- 90 g sugar
- ¼ tsp salt
- 2 vanilla beans or ½ tsp vanilla essence
Instructions
- Make the caramel: In a saucepan, combine 60 g sugar, ¼ tsp salt, and about 25 ml water. Set the pan over low heat and cook gently, allowing the sugar to dissolve and then darken into a rich caramel color. Once you achieve a dark brown color to your liking, add a splash of water carefully to stop further caramelization.
- Coat the moulds: Immediately pour and evenly divide the hot caramel into the bottoms of your custard moulds, tilting if needed to ensure the bottom is fully coated. Set them aside to let the caramel harden completely.
- Prep the custard base: In another saucepan, combine 500 g milk, 250 g cream, and the seeds scraped from 2 vanilla beans or ½ tsp vanilla essence. Warm the mixture gently over low heat until bubbles form around the edges—do not boil. Turn off the heat once heated through.
- Whisk eggs and sugar: In a bowl, whisk together 3 whole eggs, 3 egg yolks, 90 g sugar, and ¼ tsp salt until well combined and smooth.
- Temper the eggs: Slowly drizzle the warm milk and cream mixture into the egg mixture while whisking continuously to prevent the eggs from cooking or curdling.
- Strain the custard: Pour the combined custard through a fine sieve or strainer into a clean container to remove any lumps or cooked egg bits, ensuring a smooth custard.
- Fill moulds and bake: Pour the custard mixture evenly into the caramel-coated ramekins. Place the ramekins in a deep baking dish and fill the dish with hot water halfway up the sides of the ramekins to create a water bath. Bake in a preheated oven at 150°C (300°F) for about 30 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool and chill: Remove the ramekins from the water bath and let cool to room temperature. Then transfer to the refrigerator and chill for several hours or overnight until fully set and cold before serving.
Notes
- Be careful when working with hot caramel to avoid burns.
- Using a water bath prevents the custard from curdling and ensures even, gentle cooking.
- Vanilla beans provide a richer flavor, but vanilla essence is a convenient substitute.
- Custard is best served chilled and can be unmolded by running a knife around the edges and inverting onto a plate.
