Korean · Dessert
Korean Caramel Custard
A silky steamed-bake custard with a glassy burnt-sugar caramel that pools over the top once unmolded, served chilled in individual ramekins the way it appears in Korean home kitchens and bakeries alike.
$1
15 minsPrep
33 minsCook
228 minsTotal
MediumLevel
Nutrition per serving
199Calories
6.1gProtein
5.2gFat
31.9gCarbs
31.8gSugar
0gFiber
267mgSodium
127mgChol
2.1gSat Fat
137mgPotassium
87mgCalcium
0.6mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Cava Brut
local
Yuja Tea (Yujacha)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Make the caramel
in a small pan, heat 35g sugar with the water over medium heat without stirring, swirling the pan occasionally, until it turns deep amber, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins, tilting each to coat the bottom evenly, then set aside to harden.
3
Warm the whole milk in a small pan over low heat until just steaming but not boiling, then remove from heat.
4
In a bowl, whisk the egg with 22g sugar and salt 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 mixture through a sieve into the caramel-lined ramekins to remove any egg strands.
7
Cover each ramekin tightly with foil and place in a deep baking tray; pour hot water into the tray to reach halfway up the sides of the ramekins.
8
Bake at 160°C (320°F) for 30-35 minutes, until the custard is set at the edges but still slightly wobbly in the centre.
9
Remove ramekins from the water bath and cool to room temperature on a wire rack, then chill in the fridge for at least 3 hours.
10
To serve, run a thin knife around the edge of each ramekin and invert onto a small plate, letting the caramel sauce pool around the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Sugar White
- 10g10g Water
- 125g125g Whole Milk
- 65g65g Egg, beaten
- 22g22g Sugar White
- 3g3g Vanilla Extract
- 1g1g Salt
