Caramel Custard

Serves 4

125 mins

175 Kcal

This caramel custard dessert is delicious and tantalizing, loved for its rich and creamy texture and sweet caramelised topping. This popular dessert has a smooth consistency that melts in the mouth to create the perfect experience for any special occasion. This is the most straightforward preparation recipe for caramel custard. The following ingredients will take the minimum time needed to prepare: sugar, eggs, milk, and vanilla extract. Preparing the caramel is what starts the recipe for caramel custard. In a pan, sugar is melted until golden brown and turns into a deep caramel sauce, then poured at the bottom of ramekins or a baking dish. The custard is then prepared by whisking together eggs, milk, sugar, and vanilla extract till smooth, and carefully put over the caramel base. But to achieve that perfect texture, the ramekins or baking dish is then placed in a water bath and subsequently baked in the oven until the custard sets. It's cooled when done and chilled in the refrigerator for proper maturity of the flavours. Then the custard would be inverted onto a plate once it's ready to be served, revealing the caramel sauce that comes on top with each slice. This caramel custard recipe is just a sure crowd-pleaser because of its creamy texture and rich flavour of caramel. And whatever time you are eating it, whether after dinner or during some festive gathering, this traditional dessert will undoubtedly impress and satisfy your sweet cravings.

Ingredients required for Caramel Custard

2 eggs
1 cup milk
5 tbsp white sugar
Caramel syrup

Cooking steps for Caramel Custard

1
First, preheat the oven.
2
As from earlier, it should be set at 350 degrees Fahrenheit or 175 C. With that set, you will now bake your caramel custard so that the mix is perfectly cooked. To start, mix in a heavy saucepan 1/4 cup sugar with one tablespoon of water. Toss lightly to moisten the sugar thoroughly.
3
Place the saucepan over medium heat and bring the mixture to boil.
4
Once it starts boiling, reduce the heat to medium-low. Allow the sugar to caramelise undisturbed until it reaches a syrupy amber colour.
5
This should take roughly 5 minutes, though do not stir the mixture because that would cause crystallisation
6
If it goes golden brown, turn off your stove and stop all your utensils. Allow the boil to cease, then stir in 1 tablespoon of hot water.
7
Keep an eye out because adding the water will cause the caramel to splutter.
8
Stir gently until the water dissolves and the caramel is melted.
9
Pour the prepared caramel syrup into an 8x8-inch baking dish and smooth to cover the bottom.
10
Let the dish sit while you prepare the custard mixture. Heat Milk In a saucepan, combine 2 cups of milk with five tablespoons of sugar. Place the saucepan over low heat and warm it gently over heat. Stir it occasionally till the sugar is dissolved. Don't let milk boil.
11
Remove the saucepan from the heat as soon as you warm the milk and the sugar dissolves. In a bowl, crack three large eggs. Whisk the warm milk mixture into the eggs gradually, careful not to start cooking the eggs. Whisk until well combined and smooth
12
Add the mixture to the caramel. Drizzle the egg and milk mixture over the caramel in the baking dish.
13
The caramel will come to the top, which is perfectly fine
14
. Prepare a larger baking dish for a water bath for the custard. Place the 8x8-inch baking dish of custard in the larger baking dish.
15
Fill the outer pan about 1/2 inch up the sides of the inner pan with hot water.
16
This water bath poaches gently in the oven so the custard won't curdle on you.
17
Place the setup in the oven. Bake for about 45 minutes or when set. You can check that is done by poking the centre of the custard with a toothpick it should come out clean.
18
Once baked, very carefully pull the baking dish out from the oven. Let cool in the pan for about 10 minutes; it will set.
19
Store it in a refrigerator to chill for at least one hour before serving. That allows flavours to mingle, and it is cooling.
20
Now, run a knife around the edges of the custard loosening from the baking dish. Cut into squares and serve immediately. It can be served straight from the pan onto a serving platter, so the custard can have the caramel sauce drizzled over.

Shop Ingredients

White Sugar (5 Tbsp)

241

157

274

Caramel Syrup

212

936

637

Milk (1 cup)

Eggs (2)

123

126

242

139

326

279

FAQs

How do I make the caramel for Caramel Custard?

Place sugar in a pan over medium heat for the caramel, and don't stir it. You'll know when the sugar has begun to dissolve into golden brown, at which point it's just a gentle swirl of the pan to be sure to distribute caramelisation evenly. Do not let it burn; it doesn't taste enjoyable if you burn caramel. Let the mixture cool slightly before putting it into your moulds or baking dish.

What are some essential ingredients used in making caramel Custard?

The general ingredients are the ones used to prepare this caramel custard. Among these ingredients are sugar, milk, eggs, and vanilla extract. Sugar is needed for the caramel and, in general, to sweeten the custard. Eggs also make it creamy, and milk ensures the smooth consistency of the custard. Vanilla extract serves to add a strong flavour to the custard. To make it creamier, replace some of the milk with cream.

What's the best way to bake caramel custard?

Custard, of course, should be best baked in a bain-marie water bath so that the custard cooks gently and evenly. Place your moulds or baking dish filled with custard in a larger pan of hot water halfway up the sides of the mould. Bake at 325 F (160 C) for 45-60 minutes or until just set in the centre with a gentle jiggle. The custard should be cooked until it is set; this can be perilously close to overcooked, as it drys out quickly and becomes unappetisingly grainy or curdled. Cover it with plastic wrap and let it cool to room temperature.