Caramel Custard
This caramel custard is the perfect dessert for those seeking a quick and easy recipe. With minimal pantry ingredients and a 15-minute preparation time, you can create a rich, silky custard that is sure to impress all who try it
Servings 4 -6 people
Calories 243kcal
Ingredients
Caramel
- ⅔ Cup Sugar 150 Grams
- ¼ Cup Water
- ½ Teaspoon Lemon Juice or Vinegar
Custard
- 220 Millilitres Milk
- ½ Inch Piece Cinnamon
- A Pinch Grated Nutmeg
- 2 Eggs
- ¼ Cup Sugar 50 Grams
- ½ Teaspoon Vanilla Extract
Instructions
Caramel
- Add sugar, water and vinegar to a pan and allow it to heat up on a medium flame. Stiry to ensure that the sugar dissolves.
- Once the sugar dissolves, do not stir this will cause the sugar to crystallise. Allow the mixture to bubble and heat up for 3-4 minutes or until the caramel is a amber or golden colour.
- Once the desired caramel colour is achieved, pour it into 5 ramekin moulds while still hot. Be careful as this can cause severe burns if it comes in contact with your skin.
- Keep the moulds aside and allow the caramel to harden.
Custard
- Heat milk, cinnamon and nutmeg in a pot over medium heat. Do not bring it to a boil. Just warm it up until the milk is scalding (180F/82C) and turn off the heat. Remove the cinnamon stick and discard.
- While the milk is heating up, whisk together eggs and sugar until light and fluffy. Temper the eggs by adding the milk (while it is still hot) in a slow stream while continuing to whisk vigorously.
- Add vanilla extract and whisk until well combined.
- Use a fine sieve to strain this mix into a pouring mug. Pour it into the ramekin moulds once the caramel has hardened. Do not fill it up to the brim, leave a 1 cm gap on top to give the custard some breathing room while baking.
- Place the ramekin moulds into a 9 inch baking tin. Fill three quarters of the tin with hot boiling water. Carefully transfer the tin to the oven and bake for 40 minutes at 180C.
- Once baked, the custard will have a slight wiggle but with a firm layer on top. Remove from the oven and allow to cool to room temperature. Transfer the ramekin moulds into the fridge and allow it to set for 4-6 hours before demoulding.
- To demould, run a knife along the side of the mould to loosen the custard. Then immerse the ramekins in medium hot water for 10 seconds, being careful not to let water seep into the caramel custard. Let them rest on the counter for another 5-8 seconds Then carefully invert it onto a plate and demould. Serve immediately!
Nutrition
Calories: 243kcal | Carbohydrates: 49g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 53mg | Potassium: 116mg | Fiber: 0.1g | Sugar: 49g | Vitamin A: 208IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 0.4mg