French · Dessert
Burnt Sugar Custard
A lightened take on French crème caramel, built on skim milk and a blend of whole egg and egg white instead of the usual cream-and-yolk-heavy base, finished with a real dry caramel that still delivers the bittersweet burnt-sugar top note the dessert is named for.
$1
15 minsPrep
35 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
136Calories
7.7gProtein
2.6gFat
19.8gCarbs
19.7gSugar
0gFiber
290mgSodium
95mgChol
0.7gSat Fat
192mgPotassium
118mgCalcium
0.5mgIron
0.7mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Crème Brûlée Latte
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat 22g sugar with the water in a small pan over medium heat without stirring, swirling occasionally, until it turns a dark amber caramel, about 4-5 minutes.
2
Working quickly, divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base thinly, then set aside to harden.
3
Warm the skim milk in a small pan until steaming but not boiling, then remove from heat.
4
Whisk the whole egg, egg white, remaining 8g sugar and salt together in a bowl until just combined, avoiding excess foam.
5
Slowly pour the warm milk into the egg mixture, 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 the sides to create a water bath.
8
Bake at 150C (300F) for 30-35 minutes until the custards are just set with a slight wobble in the centre.
9
Remove from the water bath, cool to room temperature, then chill uncovered in the fridge for at least 3 hours.
10
Run a thin knife around the edge of each custard and invert onto a small plate to release the caramel sauce over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g dry caramelized to dark amber sugar white
- 0.4 oz10g used to stop the caramel water
- 6 oz170g warmed skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites, beaten in with the whole egg (30g)
- 0.1 oz4g vanilla extract
- 0.3 oz8g stirred into the custard base sugar white
- 0 oz1g salt
