Caramel Custard
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic baked caramel custard featuring a smooth, creamy texture achieved through a gentle water bath. This elegant dessert balances rich caramelized sugar with scalded milk for a timeless finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | None | 6–8 individual custards |
🔪 Key Equipment
- skillet
- saucepan
- mixing bowl
- custard cups
- large baking pan
- wire rack
Ingredients
Instructions
Step 1: Prepare the Caramel and Base
- Preheat oven to 325°F (165°C) and prepare a large baking pan for the water bath.
- In a skillet, melt and caramelize the 1 cup of sugar until it reaches a deep amber liquid consistency.
- In a saucepan, heat the 1 quart of milk until scalding, ensuring bubbles form around the edges without boiling.
- Slowly pour the hot milk into the caramelized sugar, stirring over low heat until the 1 cup of sugar has fully dissolved into a smooth syrup. Remove from heat and let cool.
Step 2: Combine and Bake
- In a separate bowl, lightly beat the 2 eggs with the 1/4 tsp of salt.
- Gradually temper the eggs by slowly whisking in the cooled caramel-milk mixture.
- Pour the mixture into individual custard cups and place them in the large baking pan. Fill the pan with hot water until it reaches halfway up the sides of the cups.
- Bake for 1 hour, or until the custards are set but retain a slight jiggle in the center. Remove from the water bath and cool on a wire rack before serving.
💡 Make-Ahead & Storage: Custards can be prepared and stored in the refrigerator for up to 3 days; serve chilled or at room temperature.
Original Recipe Scan
