American · Dessert
Caramel Custard
A classic American-style caramel custard: silky baked egg custard set in ramekins over a layer of deep amber caramel, chilled until firm, then inverted so the caramel runs down as a glossy sauce. Gently sweet, eggy, and smooth with a faint bitter edge from the caramel balancing the richness.
$1
15 minsPrep
40 minsCook
295 minsTotal
MediumLevel
Nutrition per serving
214Calories
6.2gProtein
5.3gFat
35gCarbs
34.9gSugar
0gFiber
269mgSodium
123mgChol
2.3gSat Fat
151mgPotassium
98mgCalcium
0.6mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Café con Leche
local
Port Wine
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat 40g sugar with the water in a small pan over medium heat, swirling (not stirring) until it turns a deep amber caramel, about 5-7 minutes.
2
Immediately divide the hot caramel between 2 ramekins, tilting each to coat the base evenly, then set aside to harden.
3
Warm the whole milk in a saucepan until steaming but not boiling, then remove from heat.
4
Whisk the egg with the remaining 22g sugar, vanilla extract and salt in a bowl until just combined, avoiding excess foam.
5
Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs without scrambling them.
6
Strain the custard through a sieve into the caramel-lined ramekins to remove any egg strands.
7
Place the ramekins in a deep baking dish and pour hot water halfway up their sides to create a water bath.
8
Bake at 160°C (325°F) for 35-40 minutes until the custards are just set but still have a slight wobble in the centre.
9
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 4 hours.
10
Run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel sauce pools over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Sugar White
- 12g12g Water
- 145g145g Whole Milk
- 62g62g Egg, beaten
- 22g22g Sugar White
- 4g4g Vanilla Extract
- 1g1g Salt
