Caramelized Baked Custard
Indulge in the silky-smooth decadence of Caramelized Baked Custard, a timeless dessert that perfectly balances creamy richness and caramelized sweetness. This elegant treat starts with a luscious homemade caramel layer that forms a golden crown when the custard is inverted and served. Made with simple ingredients like whole milk, heavy cream, eggs, and a hint of vanilla, the custard itself is velvety and lightly sweetened, offering a delicate texture that melts in your mouth. Baked gently in a water bath to ensure even cooking and a silky finish, this dessert is as visually stunning as it is delicious. Perfect for dinner parties or a sophisticated treat, this make-ahead dessert is served chilled, making it an effortlessly impressive option for any occasion. Keywords: caramelized baked custard, creamy dessert, homemade custard recipe, caramel topping, elegant dessert ideas.
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 500 milliliters Whole milk
- 100 milliliters Heavy cream
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 2 tablespoons Water
Instructions
Preheat your oven to 160°C (320°F). Have a large deep baking dish (to act as a water bath) and 6 small ramekins ready for use.
To make the caramel, combine 100 grams of granulated sugar with 2 tablespoons of water in a small saucepan over medium heat. Stir gently until the sugar dissolves completely.
Once the sugar has dissolved, stop stirring and let the mixture simmer until it turns into a golden amber caramel, about 5-7 minutes. Keep a close eye to prevent it from burning.
Quickly and carefully pour the caramel into the bottom of each ramekin, tilting them gently to coat the base evenly. Set aside to cool and harden.
In a separate saucepan, heat the milk and heavy cream over medium heat until warm and just steaming. Do not let it boil. Remove from heat.
In a medium mixing bowl, whisk together the remaining 50 grams of granulated sugar, eggs, vanilla extract, and a pinch of salt until smooth and well-combined.
Slowly pour the warmed milk and cream mixture into the egg mixture, whisking constantly to avoid scrambling the eggs. Strain the custard mixture through a fine mesh sieve into a clean bowl to ensure smoothness.
Carefully pour the custard mixture into the prepared ramekins over the hardened caramel.
Place the ramekins into the large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake in the preheated oven for 50-60 minutes, or until the centers of the custards are set but still slightly jiggly when shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight to fully set.
To serve, run a knife around the edges of each ramekin to loosen the custard, then invert onto a serving plate to release the caramel topping. Serve chilled and enjoy!
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 175.8 g | 64% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 176.1 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 749 mg | 58% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1058 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.
