Korean · Dessert
Red Bean Caramel Custard
A Korean-style baked custard that folds smooth sweet red bean paste into a classic milk-and-egg flan base, set over a layer of dark caramel. Once chilled and unmoulded, the caramel runs down over the custard, giving each ramekin a glossy amber pool alongside the subtle, earthy sweetness of patjuk-style red bean.
$1
20 minsPrep
38 minsCook
328 minsTotal
MediumLevel
Nutrition per serving
222Calories
6.1gProtein
4.8gFat
39.3gCarbs
37.6gSugar
1.1gFiber
263mgSodium
128mgChol
1.9gSat Fat
217mgPotassium
82mgCalcium
0.7mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Citron Tea (Yuzu-cha)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Make the caramel
in a small pan, heat 30g sugar with 10g water over medium heat without stirring, swirling occasionally, until it turns deep amber, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the bottom evenly, then set aside to harden.
3
In a bowl, mash 28g sweet red bean paste until completely smooth, breaking up any whole beans.
4
Warm the whole milk gently in a small pan until just below a simmer, then remove from heat.
5
In a separate bowl, whisk the egg with 22g sugar and the salt until just combined, avoiding excess foaming.
6
Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
7
Whisk in the vanilla extract and the mashed red bean paste until the mixture is smooth and evenly coloured.
8
Strain the custard through a sieve into a jug to remove any lumps or egg strands.
9
Pour the strained custard evenly over the hardened caramel in both ramekins.
10
Place the ramekins in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins.
11
Bake at 160C (320F) for 35-40 minutes, until the custards are just set with a slight wobble in the centre; check with a thermometer for an internal temperature of around 82-85C.
12
Remove ramekins from the water bath and cool to room temperature, then cover and chill for at least 4 hours or overnight.
13
To serve, run a thin knife around the edge of each ramekin and invert onto a small plate, letting the caramel sauce pool over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Sugar White
- 10g10g Water
- 100g100g Whole Milk
- 66g66g Egg, beaten
- 22g22g Sugar White
- 3g3g Vanilla Extract
- 28g28g Date, sweet red bean paste, mashed smooth
- 1g1g Salt
