This post is for all my lovely Instagram followers. I’ve been inundated with requests after I did a story on these Caramel Custards, and a lot of you asked me to post the recipe. Well this time I made sure I got down to putting it down, before I forgot what I did. Apologies for all the others times I’ve promised to share a recipe and haven’t followed up. Truth is, if I haven’t written it down somewhere in a day of doing it, chances are I’ve forgotten what I did, and thus cannot share the recipe anymore. Horrible I know, but it’s also the primary reason why I started this blog – To save my recipes for my future reference hahaha.
Truth be told, I’ve never been a fan of milky desserts. Never liked Caramel Custard, but thanks to my mother in law, over the last 15 years of going out for dinner and ordering her favourite dessert after – yes – Caramel Custard, I’ve taken up to this sweet wiggly dessert. I’ve tried a couple of recipes in the past, did a decadent one before on Aapplemint too, but I think I like this one the best of all. Since its super light and doesn’t involve any fancy evaporated milk or condensed milk, its easy to make at the drop of a hat with the ingredients in your kitchen. The texture is unbelievably smooth, silky and it literally melts in your mouth. Few things I’d like to share with you to help you achieve what I did.
- I used Madagascar Vanilla Pods – the best one can find. It really makes all the difference with the vanilla flavour
- I used 3 inch Ramekins – 8 of them. The larger or deeper the pots, the quantity and baking time differs accordingly.
- I also like a slightly bitter caramel taste hence the darker brown colour, which means cooking the caramel just to the brink of getting inedible. If you prefer a sweeter flavour, cook the caramel a little less
- As soon as the caramel is ready work very quickly with pouring them in the ramekins. They begin to set as soon as they touch the cold bowl, so swirl them quickly and move to the next one.
- Make sure when you get the bowls out of the oven they Jiggle in the centre. Its very important they do. Don’t over cook them at. They will set on cooling down.
- 2 Full eggs
- 3 Egg Yolks
- 1 cup Sugar for the Caramel + 3 tbsp water
- 1/2 cup Sugar for the Custard
- 1 Madagascar Vanilla Pod
- 3 cups of Toned Milk
Preheat the oven to 160 Celsius.
Begin with making the caramel. Pout the water into a small heavy bottom pot. Stir in 1 cup of sugar and let it come to boil on medium fire. Watch it closely as it can rapidly start browning after the first few minutes. Keep swirling the pan to ensure even caramelising. When you have achieved the colour you like, quickly pour enough in one ramekin to coat the bottom, swirling the ramekin to cover all sides. Quickly do the same with all the pots. Set Aside.
To make the custard, warm up the milk. Slit the vanilla bean, add to milk and heat a further a bit more, but do not bring to boil. Set aside and let the flavours infuse.
In a stand mixer, take the remaining 1/2 cup sugar and eggs. Beat them till they are all incorporated together. Add one ladel of the warm milk to it, while the beater is on. Now add another ladel and then another. Once the mix is well blended add the remaining milk and mix it all well.
Pass this mix through a very fine sieve to remove all the bean scraps and eggy remainders. Pour into a measuring cup with has a slight pout. Pour the custard into the ramekins equally filling till the top.
Transfer the bowls to a roasting tin and fill it making a bath of boiling water. The water should reach about half way to the cups. Very carefully place these in the middle shelf of the oven and bake for 25 minutes.
Now if you are using different sized pots, your baking time will differ slightly. So maybe after 20 – 25 mins give then a little shake and see how set the look. If the sides are done and only the centre jiggles, then you know they’re perfect. If not give it a few more minutes.
Take them out of the water immediately and set on counter to cool.
Refrigerate for 5-6 hours. When ready to serve, slide a knife along the sides of the bowl to loosen the edges. Take a small serving plate and turn it upside down over the bowl. Now flip it over and give it a slight tap. Gently lift the bowl and it should pop right out. Give it a shake and if it wobbles, you’ve made the perfect Caramel Custard !
Good Luck and don’t forget to give me feedback on how it went.