A Custard dessert with a sweet coating of transparent caramel sauce is also known as crème caramel, flan, caramel pudding, or caramel custard. One of the world’s most well-known desserts goes by various names. This flavor is dependent on the caramel you prepare. This custard will get bitter if you heat the caramel for an extended period. So take caution when making the caramel. We’ve included step-by-step instructions so you can comprehend them. The moment your heart starts to melt is when you take the first taste. It was that excellent. Making caramel custard is often rather difficult. In an oven over a water bath, it is cooked.
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About Caramel Custard!
Caramel custard, also known as flan or crème caramel, is a delicious dessert that combines creamy custard with a sweet caramel sauce. Although some prefer it warm, it is good cold. It is a well-liked dish well-known worldwide for its smooth caramel taste. It just requires a small number of ingredients and is easy to create. Here’s a classic recipe for making caramel custard:
Ingredients Needed
Caramel
- 1 Cup Sugar
- ¼ Cup Water
- ½ Teaspoon Lemon Juice or Vinegar
Custard
- 220 Millilitres Milk
- ½ Inch Piece Cinnamon
- A Pinch Grated Nutmeg
- 4 Eggs
- 1/2 Cup Sugar
- 1 Teaspoon Vanilla Extract
Directions to make Caramel Custard:
1. Prepare the Caramel:
- Combine 1 cup of granulated sugar and 1/4 cup of water in a heavy-bottomed saucepan.
- Heat the mixture over medium-high heat without stirring.
- Allow the sugar to melt and cook until it turns a deep amber color. Swirl the pan occasionally to ensure even caramelization. Be careful not to burn it; it should take 10-12 minutes.
- Once the caramel reaches the desired color, pour it into your custard dishes or ramekins. Tilt the containers to coat the bottoms with caramel evenly. Set them aside to cool and harden.
2. Prepare the Custard:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, and 1 tsp of vanilla extract until well combined.
- Heat 2 cups of whole milk over medium heat in a separate saucepan until warm but not boiling. You should see steam rising from the milk.
- Gradually pour the warm milk into the egg mixture while continuously whisking. This is called tempering, and it prevents the eggs from curdling.
- Strain the custard mixture through a fine-mesh sieve into another bowl to remove solids or air bubbles.
3. Assemble and Bake:
- Pour the custard mixture evenly into the caramel-coated dishes or ramekins.
- Place the custard dishes in a deep baking pan and fill the pan with hot water until it reaches about halfway up the sides of the custard dishes. This creates a water bath (bain-marie), which helps the custard cook evenly and prevents cracking.
- Carefully transfer the baking pan with the custard dishes into the preheated oven.
- Bake for about 40-50 minutes or until the custard is set around the edges but still slightly jiggly in the center.
- Remove the custard dishes from the water bath and cool to room temperature.
4. Serving:
- Once the caramel custards have cooled, cover them with plastic wrap and refrigerate for at least 2 hours or overnight.
- To serve, run a knife around the edge of each custard to loosen it. Place a serving plate on top of the custard dish, flip it over, and gently tap the container to release the custard.
- The caramel sauce will flow over the custard, creating a beautiful presentation.
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Notes and Tips
- Although custards are simple, baking them requires gentle, loving attention. Curdling may be avoided by using a water bath and slow cooking.
- After measuring the milk into a 4-cup glass measuring cup, heat it in the microwave on High for about 5 minutes or until it is extremely warm.
- Ensure the baking pan has 2-3 cm of water. The baking pan should be covered with the foil, placed in the oven, and cooked for 45 minutes.
- Remove the tray from the oven once 45 minutes are up, and keep it there with the foil covering it until it cools. The caramel will continue to cook slowly.
- Now, this part of the recipe requires the most effort. When cool, wrap in plastic wrap and refrigerate in the refrigerator for 3 to 4 hours.
- When it’s time to serve, run a thin-bladed, sharp knife down the ramekins’ sides, being careful not to wobble or slip the blade—doing so will squish the set custard within.
- Place a serving saucer on top of the ramekin and turn them upside down while holding them both so the saucer is on the table.
- Lift the ramekin off gently. Tapping the top or waiting a few minutes should help if the custard won’t come out.
Nutrition Facts
(Per Serving)
- Calories: 243kcal
- Carbohydrates: 49g
- Protein: 5g
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 88mg
- Sodium: 53mg
- Potassium: 116mg
- Fiber: 0.1g
- Sugar: 49g
- Calcium: 82mg
- Iron: 0.4mg
To Conclude
Finally, creating caramel custard is a culinary experience that blends the simplicity of a few basic ingredients with the artistry of getting the ideal caramelization. The end product is an aesthetically pleasing and very tasty dish with its silky custard and sweet caramel sauce. This traditional recipe gives a taste of pure bliss, whether making it for a special event or indulging your lovely appetite. Consequently, grab your supplies, follow the instructions, and make a delicious caramel custard with your taste buds humming. You’ll enjoy this traditional dessert in no time with a bit of perseverance and flavour.
If you try this recipe, please let us know. Please comment if you have questions about the recipe or want to share your version of the caramel custard recipe. Don’t forget to share it with your friends and family; I am sure they’ll love it too.
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