Caramel Custard

Why You’ll Love This Recipe

This Caramel Custard recipe delivers a luxurious dessert with minimal ingredients and effort. Its creamy texture, combined with the deep flavor of homemade caramel, creates a decadent dish that feels fancy but is simple enough to make at home. Whether you’re entertaining guests or treating yourself, this custard is sure to impress with its glossy finish and melt-in-your-mouth consistency.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Granulated sugar
• Water
• Eggs
• Whole milk
• Vanilla extract
• A pinch of salt

Directions

1. Make the caramel: In a saucepan over medium heat, melt the sugar with a little water until it turns a deep amber color. Swirl the pan occasionally, but do not stir. Once caramelized, carefully pour it into the bottom of ramekins or a large baking dish, tilting to coat the base evenly.
2. Prepare the custard: In a bowl, whisk the eggs with sugar and a pinch of salt until well combined. Warm the milk slightly, then slowly whisk it into the egg mixture. Add vanilla extract and mix until smooth.
3. Strain and pour: Strain the custard mixture through a fine sieve to remove any egg solids. Pour the custard over the set caramel in the ramekins.
4. Bake in a water bath: Place the filled ramekins into a deep baking dish. Pour hot water around them until it reaches halfway up the sides. Bake at 325°F (160°C) for about 45–60 minutes, or until the custard is just set but still slightly jiggly in the center.
5. Cool and chill: Remove the ramekins from the water bath and allow them to cool at room temperature. Then refrigerate for at least 4 hours, or overnight.
6. Serve: To serve, run a knife around the edge of each ramekin, invert onto a plate, and gently lift off the mold to release the custard with the caramel on top.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 45–60 minutes
Chill time: 4 hours
Total time: About 5 hours 15 minutes

Variations

• Coffee Caramel Custard: Add a teaspoon of instant coffee or espresso powder to the milk for a mocha twist.
• Coconut Milk Custard: Substitute half of the milk with coconut milk for a tropical flavor.
• Spiced Version: Add a pinch of cinnamon or nutmeg for a warm, aromatic custard.
• Orange Zest: Stir in a bit of orange zest into the custard mixture for a citrusy brightness.
• Non-Dairy Option: Use plant-based milk like almond or oat milk and a suitable egg substitute for a dairy-free version.

Storage/Reheating

Caramel Custard should be stored in the refrigerator, covered, for up to 3 days. It’s best served cold, so reheating is not necessary. If you prefer it slightly warmer, place it at room temperature for about 20–30 minutes before serving. Avoid microwaving, as it may cause the custard to overcook and lose its texture.

FAQs

What’s the difference between flan and caramel custard?

Caramel custard and flan are very similar, often used interchangeably. However, flan can sometimes contain sweetened condensed milk, making it denser, while caramel custard tends to be lighter and creamier.

Why did my caramel custard curdle?

Curdling usually happens when the custard is overbaked or the oven temperature is too high. Always bake in a water bath and remove the custard when it’s just set but still slightly jiggly.

Can I make caramel custard without an oven?

Yes, you can steam the custard on the stovetop. Place the ramekins in a steamer or large pot with a lid and steam over medium heat for about 25–30 minutes.

How do I know when the custard is done baking?

The custard is done when it is set around the edges but still slightly wobbly in the center. A knife inserted near the center should come out mostly clean.

Why is my caramel hard after pouring it into the ramekins?

Caramel hardens quickly when it cools. That’s normal and it will liquefy again once the custard is baked and chilled.

Can I use low-fat milk instead of whole milk?

Yes, but the texture may be less creamy. Whole milk gives the custard a richer, silkier finish.

How far in advance can I make caramel custard?

You can make it up to 2 days ahead of time and keep it refrigerated. It often tastes even better the next day as the flavors meld.

Can I freeze caramel custard?

Freezing is not recommended as it alters the smooth texture. The custard may separate or become grainy after thawing.

Do I need to cover the custard while baking?

Not necessarily, but you can loosely cover it with foil to prevent the tops from browning too much, especially if your oven runs hot.

Can I use brown sugar for the caramel?

Brown sugar will give a different flavor and color, but it can be used. However, it may not produce the same glossy, amber finish as white sugar.

Conclusion

Caramel Custard is a timeless dessert that combines elegance with simplicity. With its smooth, creamy base and rich caramel top, it’s sure to satisfy any sweet craving. Whether you serve it at a dinner party or enjoy it as a quiet treat, this custard is a delightful way to end any meal.

Caramel Custard

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Caramel Custard is a silky-smooth dessert with a creamy egg custard base topped with rich, golden caramel. It’s a simple yet elegant treat that’s perfect for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 15 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 1 cup granulated sugar (for caramel)
• 2 tablespoons water (for caramel)
• 4 large eggs
• 2 cups whole milk
• 1/2 cup granulated sugar (for custard)
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. In a saucepan over medium heat, combine 1 cup sugar and 2 tablespoons water. Cook without stirring until it turns a deep amber color, swirling occasionally.
2. Quickly pour the caramel into the bottom of ramekins or a baking dish, tilting to coat the base evenly. Set aside to harden.
3. In a bowl, whisk together eggs, 1/2 cup sugar, and a pinch of salt until well combined.
4. Warm the milk slightly, then slowly whisk it into the egg mixture. Add vanilla extract and mix until smooth.
5. Strain the mixture through a fine sieve and pour over the set caramel in the ramekins.
6. Place ramekins in a deep baking dish. Pour hot water around them until it reaches halfway up the sides.
7. Bake at 325°F (160°C) for 45–60 minutes, or until just set but slightly jiggly in the center.
8. Remove from the water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. To serve, run a knife around the edge of each ramekin, invert onto a plate, and gently lift off the mold to release the custard with caramel on top.

Notes

• Use a water bath to prevent overcooking and curdling.
• Let the custard chill fully before serving for best texture.
• You can cover ramekins with foil to prevent browning.
• Don’t stir the caramel while it cooks to avoid crystallization.

Nutrition

• Serving Size: 1 serving
• Calories: 230
• Sugar: 30g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 140mg