French · Dessert
Classic French Caramel Custard
A classic French-style baked egg custard set over a pool of dark caramel, unmoulded so the caramel cascades down the sides as a glossy sauce. Silky, lightly sweet and eggy, with the bittersweet caramel balancing the rich dairy base.
$1
15 minsPrep
35 minsCook
290 minsTotal
MediumLevel
Nutrition per serving
242Calories
7.5gProtein
7.5gFat
35.6gCarbs
35.3gSugar
0gFiber
78mgSodium
216mgChol
3.1gSat Fat
156mgPotassium
106mgCalcium
0.8mgIron
0.8mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat 35g sugar in a small heavy pan over medium heat without stirring until it melts and turns a deep amber caramel, about 5-6 minutes.
2
Immediately pour the hot caramel into 2 ramekins (180ml each), tilting to coat the base, then set aside to harden.
3
Warm the whole milk in a saucepan over low heat until steaming but not boiling, then remove from heat.
4
Whisk the whole egg, egg yolk and remaining 28g sugar together in a bowl until just combined, avoiding excess air bubbles.
5
Slowly pour the warm milk into the egg mixture while whisking constantly, then stir in the vanilla extract.
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 tray and pour hot water halfway up their sides to create a water bath.
8
Bake at 160C for 30-35 minutes until the custards are just set with a slight wobble in the centre.
9
Remove ramekins from the water bath and let 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 to release the custard and pooled caramel sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Sugar White, melted to dark amber caramel
- 10g10g Water, added to stop caramel cooking
- 140g140g Whole Milk, warmed
- 60g60g Egg, beaten
- 18g18g Egg Yolk, beaten
- 28g28g Sugar White, whisked into egg mixture
- 4g4g Vanilla Extract
