French · Dessert
Caramel Egg Custard Cake
A classic French baked custard cake where a simple egg-milk mixture is poured over a bittersweet dry caramel and baked gently in a water bath until silken. Once chilled and unmoulded, the hardened caramel transforms into a glossy amber sauce that cloaks the custard.
$1
15 minsPrep
33 minsCook
228 minsTotal
MediumLevel
Nutrition per serving
207Calories
6.1gProtein
5.2gFat
33.7gCarbs
33.6gSugar
0gFiber
74mgSodium
122mgChol
2.2gSat Fat
144mgPotassium
92mgCalcium
0.6mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Whole Milk
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat 40g sugar in a small dry pan over medium heat, swirling (not stirring) until it melts into a deep amber caramel.
2
Off heat, carefully add the water to the caramel (it will spit and seize), then swirl over low heat until smooth again.
3
Divide the hot caramel between two 180ml ramekins or pots, tilting to coat the base evenly, and set aside to harden.
4
Warm the whole milk gently until steaming but not boiling, then remove from heat.
5
Whisk the egg with the remaining 20g sugar in a bowl until just combined, avoiding excess air bubbles.
6
Slowly pour the warm milk into the egg mixture, whisking constantly, then stir in the vanilla extract.
7
Strain the custard through a fine sieve into the caramel-lined pots to remove any egg strands.
8
Place the pots in a deep baking tray and pour hot water halfway up their sides to create a water bath.
9
Bake at 160°C (325°F) for 30-35 minutes until the custard is just set with a slight wobble in the centre.
10
Remove pots from the water bath and cool to room temperature, then chill in the fridge for at least 3 hours.
11
To serve, run a thin knife around the edge of each pot and invert onto a small plate so the caramel sauce pools over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Sugar White, dry, for dry caramel
- 15g15g Water, to deglaze caramel
- 135g135g Whole Milk, warmed
- 62g62g Egg, lightly whisked, 1 large egg plus one yolk-equivalent by weight
- 20g20g Sugar White, for custard base
- 4g4g Vanilla Extract
