Caramel Custard

Name: Caramel Custard
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: Western
Ingredients: Sugar; Egg; Milk; Vanilla extract; Water

All recipes,Dessert,Western Cuisine

kojocraft

September 11, 2023

Caramel custard is a delicious baked egg custard with caramel topping. It is silky, smooth, and luscious, great dessert for any occasion.

It only needs a few main ingredients, milk, egg and sugar; and it is very easy to make them . Follow the instructions to make some caramel custard to treat yourself, family or friends.

Caramel Custard

Preparation Time: 20mins

Cooking Time: 50mins

ingredients

Custard:
Whole milk: 250ml
Sugar: 50g
Egg: 2
Vanilla extract: 1/2tsp(optional)
Caramel:
Sugar: 75g
Water: 20ml

Special tool: 4 ramekins(6oz), other baking cups that are oven safe work too.

Note: the above ingredients can make 4 cups of caramel custard.

instructions

Warm ~2-3cups of water in a pot.
Prepare the custard: combine 250ml milk and 50g sugar in a mixing bowl, place the milk bowl into the pot, keep warming and mixing until the sugar is dissolved.
Wait until milk is cooling down, add 2eggs and 1/2tsp vanilla extract. Whisk well.

Sift the custard mixture for twice. Use whisk to disperse small lumps if any. Set aside for 30mins.

Prepare the caramel: add 75g sugar and 20ml water into a small pot.
Heat under medium-low heat until sugar is melted and starts bubbling.

Keep heating until it becomes golden.
Once the desired caramel color is achieved, pour it into 4 ramekins while still hot. Allow a few minutes for the caramel hardening.

Pre-heat the oven to 325°F.
Grease the side of ramekins with butter, pour the custard mixture into 4 ramekins.
Prepare a 9″ baking pan, fill one quarter of the pan with hot water. Place the 4 ramekins with custard into it.
Bake at 325°F for 50mins.

After baking, the custard should have a slight wiggle but with a firm layer on top.
Remove it from baking pan, cool to room temperature, then refrigerate for 3-4hours before demoulding.
To demould, remove the ramekins from the fridge, run a small knife around the edge, then immerse the ramekins in hot water for 5mins.
Then invert each ramekins onto a dessert plate, give it a gentle tap to release it. If it could not release, immerse it in hot water for longer for caramel to melt.

I am an Engineer working in the semiconductor industry which manufactures chips for computers, smart phones, etc. Cooking is very similar to making chips, it is very easy if you follow the steps. My goal is to provide detailed step-by-step guidance for you to follow and make cooking much simpler with a high success rate!

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