Caramel Custard is a smooth and creamy dessert that looks and sounds fancy but is quite simple. With only a few ingredients, you can make this luscious, silky, smooth custard that will surely impress everyone you serve it to. It’s truly a magical dessert.
Table of contents
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
Caramel Custard, sometimes called Caramel Pudding or Creme Caramel, is a creamy custard dessert topped with caramel sauce. It’s known for its smooth and creamy consistency, which is achieved by cooking the custard in a water bath. Though its origin is disputed, Some say it’s French, while others point to Spain and Italy.
It is a much-loved dish in quite a few regions. I can see why- it’s creamy yet light, sweet and bouncy. It’s so fun to eat and always such a treat.
It’s best served chilled and is a great dessert option for dinner parties when the meals are heavier, but you still want something sweet.
Why you will love this dessert?
- Light, Rich, Creamy and easy to prepare.
- Requires few ingredients.
- Perfect for parties or get-togethers
- Vegetarian
- Budget-friendly recipe
Let’s start cooking!
Serving Suggestion: 5
Preparation Time: 15 minutes
Cooking Time: 1 hour
2. Ingredients
For Custard 🍮
- 2 cups full fat milk(500ml milk)
- 3 eggs
- ½ cup condensed milk
- Drops of vanilla extract
- Cinnamon powder(optional)
For Caramel
- ½ cup sugar
3. Step by Step method
- Heat sugar in a pan on a very low flame to make caramel without stirring continuously. You will notice that sugar will start melting, and its colour changes from light golden to a little deep. This transformation takes 4 to 5 minutes. Remember that the sugar will keep cooking even after you remove it from the heat, so aim to take the mixture off the heat when it’s a colour that’s just a little paler than you’d like the final caramel.
- Pour the caramel mixture into the aluminium moulds or ramekin moulds. You can divide this mixture into small separate bowls or all in one big mould. Try to work quickly because the caramel will start to harden in a matter of seconds after it hits the bottom of the pan. Keep aside to cool completely.
- Heat milk in a pot on medium flame. Do not bring it to a boil. Just warm it up.
- In a mixing bowl, whisk eggs.
- Temper the eggs by adding warm milk in a slow stream while continuing to whisk vigorously. Add condensed milk and vanilla extract. Whisk the mixture until everything is evenly incorporated, but try not to over-whisk so you don’t get too many air bubbles in the mixture.
- Pour the Custard mixture into the hardened caramel-lined pan.
- Cover the aluminium mould tightly with aluminium foil, or secure it with a lid if you are using a flanera(FLAN MOULD)
- Place the mould in a large baking dish and fill it with water until it reaches halfway up the mould.
- Bake the Caramel Custard for 1 hour at 350 degrees Fahrenheit.
- After 1 hour, carefully remove the mould from the water bath and let it cool to room temperature.
- Then, Place it in the refrigerator for 4 to 5 hours or overnight.
- When you are ready to eat it, remove the lid or foil from the mould. Gently slide a knife along with edges of the mould to loosen it up a bit.
- Place a large plate over the mould and quickly and very carefully flip over the mould and the plate so that the Custard is upside down. Pull up the Custard Mould; if the Custard doesn’t slide out immediately, place the mould down and let it sit for a bit.
- It will slide out smoothly. Give the sides of the mould a tap and see if that helps.
- Grab a slice and enjoy! You could also serve it with some fruits or caramel sauce.
4. Tips
- You can make this dessert in great variations. Add 1 tablespoon of lemon zest to the custard mixture for a citrusy twist.
- Add 2 teaspoons of instant coffee powder to the custard mixture for a coffee twist.
- Hot caramel is dangerous! Don’t touch it or lick it, and be careful while pouring.
- Once you pour the caramel into the dishes, wait for a few minutes until it hardens before pouring the custard mixture. This will prevent the hot custard and caramel from mixing with each other, giving you that distinct caramel layer on the top.
