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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.

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

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

Find it online: https://thefamilycooking.com/caramel-custard/