Caramel Custard

I am ringing in the first day of 2015 with sweet deliciousness, making something special to mark the first day of the New Year. Join me for this super easy recipe of the classic Caramel Custard… serve it to see the happy faces of your folks! And I promise it won’t keep you in the kitchen for long…just about 20 minutes of prep time is all that is needed.

Here’s what you would need for this velvety Caramel Custard:

  • 500 ml Full Cream Milk
  • 3 large eggs
  • 4 to 5 tablespoons Sugar  for the custard (adjust to your preference, I prefer a little less sweet).
  • 3 tablespoon Sugar for caramelizing
  • A few drops Vanilla essence/flavour optional
  • A few crushed walnuts for garnishing (optional)

Directions:

Take 3 tablespoon of sugar in a saucepan and caramelize it on a low flame by stirring constantly. Once the sugar turns dark brown in colour (a lot of recipes call for golden/amber colour… dark brown is my preferred colour for the bitter taste it lends).

Lower the flame and add about three tablespoon of water, stirring constantly, be careful while doing this, as the caramel is really bubbly and frothy at this stage. Continue to stir till you are rid of any lumps that may form…  Switch off the burner.

While the caramel is still hot enough (or else it will be set and you will have to re-heat it, to gain pouring consistency), not bubbly/frothy, pour it into the molds/dish.  A word of caution– if you are using a glass dish for baking (as I normally do) then be sure to keep a metal spoon in the glass bowl before you pour-in the hot caramel, swirl a little so that the caramel covers the base of the mold/dish. Let the caramel cool down, a little, before you remove the metal spoon. Lest you forget this step, you shall have broken/cracked glass dish on your kitchen counter! The idea is to let the heat be absorbed by the metal spoon (since it is a good conductor of heat) and not the glass.

Dissolve 4/5 tbsp of sugar in luke- warm milk. Try not to make it too sweet. You may add vanilla essence/flavour (optional). In a separate bowl, beat three eggs and add milk… mix it well (no need for electric blender or whisker). Now, pour the milk and egg mixture over the set caramel, in the molds/dish (the caramel would have hardened by now).

Pour about 1 inch of water into a deep baking tray; place your mold/dish in it (molds should be 3/4 higher than the water level, in the baking tray). Place it in the oven to bake for about 25 minutes at 185 degree centigrade (bottom coil only). Switch off the bottom coil and switch on the top coil for just about 5 minutes towards the end of baking time. The top may become slightly browned(which would actually become the bottom, once you turn it upside down).

Insert a skewer to check if it’s done… if it comes out clean, your caramel custard is cooked perfect!

Let it cool completely before turning it upside down. Should your caramel custard break in this process don’t worry you can add a little fun twist to it and serve it differently… like I did here!

De-mold the caramel custard from the mold/dish, gently, turning it upside down in the serving plate. This is the best part… the way the caramel drizzles down to form a pool around the set custard… heavenly! Ideally, refrigerate and serve it chilled… garnished with walnuts.


Caramel Custard
 
Prep time
Cook time
Total time
 
Here is a super-easy version of the classic, Caramel Custard. A velvety dessert with little or no effort at all! Sweet deliciousness!
:
Recipe type: Dessert
Serves: 4 servings
Ingredients
  • 500 ml Milk
  • 3 large eggs
  • 4 to 5 tablespoons Sugar- for the custard (depends on how sweet you prefer)
  • 3 tablespoons Sugar for caramelizing
  • A few drops Vanilla essence/flavour- optional
  • A few crushed walnuts for garnishing
Instructions
  1. For the Caramel:
  2. Take 3 tablespoons of sugar in a saucepan and caramelize it on a low flame by stirring constantly. Once the sugar turns dark brown in colour add about three tablespoon of water, stirring constantly. Continue to stir till you get rid of any lumps that may form. Switch off the burner.
  3. Pour the caramel in the baking molds/dish, to set.
  4. For the Custard:
  5. Dissolve ⅘ tbsp of sugar in luke- warm milk. Try not to make it too sweet. You may add vanilla essence/flavour (optional).
  6. In a separate bowl, beat three eggs and add milk… mix it well (no need for electric blender or whisker).
  7. Pour the milk and egg mixture over in the baking molds/dish (the caramel would have hardened by now).
  8. Pour about 1 inch of water into a deep baking tray; place your baking mold/dish in it.
  9. Bake in the oven for about 25 minutes at 185 degree centigrade (bottom coil only).
  10. Switch off the bottom coil and switch on the top coil for about 5 minutes towards the end of baking time.
  11. Insert a skewer to check if it’s done, it should come out clean.
  12. Let it cool completely before de-molding the caramel custard from the mold/dish, gently, turning it upside down in the serving plate.
  13. Refrigerate and serve it chilled… garnished with walnuts.

 

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One thought on “Caramel Custard

  1. Looks very simple. I’m a lazy person when it comes to cooking anything other than the basics but I’m definitely going to try these 🙂 happy new year

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