Spanish · Dessert
Caramel Cheese Custard
A rich Spanish-style baked custard built on a base of cream cheese, condensed milk and evaporated milk, poured over a hardened amber caramel and baked gently in a water bath until just set. Once chilled and unmoulded, the caramel becomes a glossy sauce pooling around a dense, tangy-sweet custard.
$1
20 minsPrep
40 minsCook
300 minsTotal
MediumLevel
Nutrition per serving
377Calories
10.3gProtein
18.6gFat
42.1gCarbs
41.4gSugar
0gFiber
193mgSodium
238mgChol
9.6gSat Fat
260mgPotassium
202mgCalcium
0.8mgIron
0.7mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Spanish Horchata de Chufa
local
Moscatel de Valencia
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Set oven to 160°C (325°F) and place a kettle of water on to boil for the bain-marie.
2
In a small saucepan, melt the sugar with the water over medium heat without stirring, swirling the pan occasionally, until it turns a deep amber caramel, about 5-6 minutes.
3
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting each to coat the base evenly; set aside to harden.
4
In a bowl, beat the softened cream cheese until smooth, then whisk in the condensed milk until fully combined and lump-free.
5
Whisk in the evaporated milk, whole egg, egg yolk, vanilla extract and lemon zest until you have a smooth, pourable custard.
6
Pass the custard through a sieve into a jug to remove any lumps of cream cheese or egg strands.
7
Pour the strained custard over the hardened caramel in each ramekin.
8
Place the ramekins in a deep baking tray and pour boiling water into the tray until it reaches halfway up the sides of the ramekins.
9
Bake for 35-40 minutes until the custards are set at the edges but still have a slight wobble in the centre; a thermometer inserted should read around 82-85°C.
10
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
11
To serve, run a thin knife around the edge of each ramekin, place a plate on top and invert so the custard releases with the caramel sauce pooling over it.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Sugar White
- 12g12g Water
- 55g55g Cream Cheese, softened
- 55g55g Condensed Milk
- 55g55g Evaporated Milk
- 50g50g Egg, beaten
- 18g18g Egg Yolk
- 4g4g Vanilla Extract
- 2g2g Lemon, zested
