Caramel Custard
Indulge in the silky smooth perfection of homemade Caramel Custard, the ultimate dessert for lovers of creamy textures and rich, golden caramel. This classic recipe combines a luscious, velvety custard base with an irresistibly glossy caramel top, made by melting sugar until it forms a deeply flavorful amber sauce. Gently baked in a water bath to achieve its signature melt-in-your-mouth consistency, this dessert is infused with pure vanilla for that touch of aromatic sweetness. With just a handful of simple ingredients—eggs, milk, sugar, and vanilla—this timeless treat is easy to prepare and guaranteed to impress. Serve it chilled, with the luxurious caramel sauce cascading over each slice. Perfect for dinner parties or a weekend indulgence, this caramel custard promises to be a sophisticated delight that everyone will savor.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 3 tablespoons Water (for caramel)
- 4 large Eggs
- 500 ml Milk
- 2 teaspoons Vanilla extract
- 100 grams Granulated sugar (for custard)
Instructions
Preheat your oven to 160°C (320°F).
To make the caramel, combine 200 grams of granulated sugar and 3 tablespoons of water in a medium saucepan. Heat over medium heat, swirling occasionally, until the sugar melts and turns a golden amber color. Be careful not to burn it.
Quickly pour the caramel into the bottom of a round glass or metal baking dish (about 20 cm in diameter), tilting the dish to coat the bottom evenly with the caramel. Set the dish aside to let the caramel harden.
In a large mixing bowl, whisk together the 4 large eggs and 100 grams of granulated sugar until smooth and well combined.
In a separate saucepan, heat 500 ml of milk over medium heat until it is warm but not boiling. Remove it from the heat and stir in 2 teaspoons of vanilla extract.
Gradually pour the warm milk into the egg-sugar mixture, whisking constantly to avoid cooking the eggs. Strain the custard through a fine mesh sieve into a clean bowl to ensure a smooth texture.
Pour the prepared custard mixture over the hardened caramel in the baking dish.
Place the baking dish inside a larger, deep baking tray or roasting pan. Fill the tray with hot water until it comes halfway up the sides of the baking dish to create a water bath.
Carefully transfer the pan to the oven and bake for 50 minutes, or until the custard is set but still slightly wobbly in the center.
Remove the dish from the oven and the water bath, allowing it to cool to room temperature. Then, refrigerate for at least 3-4 hours, or until completely chilled.
To serve, run a knife around the edges of the custard to loosen it. Place a serving plate over the dish and invert it to release the caramel custard onto the plate. The caramel will flow over the custard, creating a rich sauce.
Slice and serve immediately. Enjoy your homemade caramel custard!
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 326.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 759 mg | 58% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
