Korean · Dessert
Rice Wine Caramel Custard
A Korean-style baked custard built on the same creme caramel logic found across East Asian dessert tables, finished with a splash of rice wine for a faintly nutty, fermented warmth beneath the bittersweet caramel. Silky, eggy, and barely sweet, it leans on contrast between the burnt-sugar sauce and the clean dairy custard.
$1
15 minsPrep
35 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
218Calories
6gProtein
5gFat
36.6gCarbs
36.5gSugar
0gFiber
266mgSodium
132mgChol
2gSat Fat
128mgPotassium
80mgCalcium
0.6mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.8gAlcohol
Goes well with
Moscato d'Asti
local
Sujeonggwa
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
In a small pan, melt 45g 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 (180ml each), tilting to coat the base, then set aside to harden.
3
Warm the whole milk in a small pan over low heat until steaming but not boiling, then remove from heat.
4
In a bowl, whisk the egg with the remaining 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 rice wine and 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 the sides to create a water bath.
8
Bake at 160°C 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 cool to room temperature, then chill in the fridge for at least 3 hours.
10
Run a thin knife around the edge of each ramekin and invert onto a small plate to release the custard and caramel sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Sugar White
- 12g12g Water
- 110g110g Whole Milk
- 68g68g Egg, lightly beaten
- 22g22g Sugar White
- 10g10g Dark Rum, substituted for cheongju/rice wine flavour note, 35% alcohol retained
- 3g3g Vanilla Extract
- 1g1g Salt
