Simply The Best Caramel Custard Recipe

Cooking gives you the creativity to serve whatever you like, and because you’re your own kitchen chef, it’s always much fun coming up with new delicious dishes.

Caramel custard is so light and creamy that you can lick your plates eventually. With a few ingredients, you will be a master chef star in your house. This yummy custard or pudding is very popular all over the world, and after making this at home, this will be the star recipe of your house.

Caramel custard is a baked milk and egg custard dessert from Spain. This custard has an exceptional twist, however. The layer of caramelized sugar on the bottom of the dish then becomes the top layer when you flip-flop it onto the plate, which then covers the extremely silky custard in a delicious caramel sauce.

So let’s start to be a master chef of all occasions:

Simply The Best Caramel Custard Recipe

Caramel custard is baked milk and egg custard dessert from Spain. This custard has an exceptional twist, however.

Prep: 17 mins

Cook: 50 mins

Total: 1 hr 7 mins

Yield: 2 People

1x2x3x

Ingredients 

• 50 grams Sugar (For the caramel)
• 350 ml Milk
• 2 tbsps Sugar
• 2 Large Eggs
• 1 Large Egg yolk
• 1 tsp Vanilla extract

Nutrition Facts

Simply The Best Caramel Custard Recipe

Amount per Serving

Calories

355

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Cholesterol

 

296

mg

99

%

Sodium

 

151

mg

7

%

Potassium

 

313

mg

9

%

Carbohydrates

 

46

g

15

%

Sugar

 

46

g

51

%

Protein

 

13

g

26

%

Vitamin A

 

676

IU

14

%

Calcium

 

237

mg

24

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Equipments

Spatula

Mixing Bowls

Measuring Spoons

Whisk

Measuring cups

Mesh strainer

Ramekins

Aluminum Foil

Baking Sheets

Instructions

• Preheat oven at 160 °C.
• Take a cooking pan, add 50 ml of sugar and heat it on low flame to melt the sugar.
• Mix gradually to prevent sugar from burning. When sugar completely melted remove it from heat and add 1 tbsp. Of hot water and mix well in melted sugar.
• Pour the caramel into ramekins and place aside to set well.
• Take a clean pot, add 350 ml of milk in it, and heat it over low flame.
• Add 2 tbsps. Of sugar and heat it until it gets to the boiling stage. Remove the milk from heat before starting cooking. We need just hot milk.
• Add one tsp. of vanilla extract to the milk. Pour the warm milk into a mug or glass jug.
• Take two large sizes of eggs along with one egg yolk. Whisk the eggs well.
• Pour the hot milk gently into eggs and whisk gradually to remove any lumps.
• Stain the egg and milk mixture to remove lumps and have silky smooth custard.
• Pour the strained custard milk genteelly to the caramel ramekins and place it into the baking tray.
• Cover the ramekins with the foil paper to avoid steam and burning of custard.
• Add 500 ml water to the baking dish and place the custard-filled ramekins in a baking dish, the water bath will prevent the delicate custard from scrambling.
• Bake the caramel custard for 50 minutes at 160°C.
• Cool the caramel custard for 10 minutes.
• Chill the yummy caramel custard before serving.

Notes

Take a plate, and put it on the ramekin. Gently turn over the ramekin with plate and tap on the cup. The caramel custard comes out smoothly with its golden syrup all around and creamy custard at the center with the golden brown top.
Enjoy the yummy dessert with no guilt as it is divine and delicious.

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