How To Make Caramel Custard with Easy Recipe

Caramel Custard, also known as Crème Caramel or Flan, is a beloved dessert worldwide. In this recipe blog we will see How To Make Caramel Custard

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Ingredients

For the Custard:

• 4 large egg yolks
• 2 whole eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups whole milk
• 1 cup heavy cream

For the Caramel:

• 1 cup granulated sugar
• 1/4 cup water

Equipment

• Ramekins or a large baking dish
• Saucepan
• Mixing bowls
• Whisk
• Strainer
• Oven
• Roasting pan for a water bath

Preparation Steps

Prepare the Caramel

1. Combine Sugar and Water: In a saucepan, mix 1 cup sugar with 1/4 cup water. Heat over medium flame.
2. Cook to Amber Color: Let the sugar dissolve and cook without stirring until it turns a deep amber color. Swirl the pan occasionally for even cooking.
3. Pour into Ramekins: Quickly and carefully pour the caramel into the ramekins, tilting them to coat the bottoms evenly. Set aside to cool and harden.

Make the Custard Mixture

1. Mix Eggs and Sugar: In a bowl, whisk together the egg yolks, whole eggs, and 1/2 cup sugar until well combined.
2. Heat Milk and Cream: In a saucepan, gently heat the milk and cream just until warm. Do not boil.
3. Combine with Egg Mixture: Gradually add the warm milk to the egg mixture, whisking continuously. Stir in the vanilla extract.

Strain and Pour

1. Strain the Mixture: To ensure smoothness, strain the custard mixture through a fine sieve.
2. Pour Over Caramel: Pour the strained custard into the caramel-lined ramekins.

Bake in a Water Bath

1. Preheat Oven: Heat your oven to 350°F (175°C).
2. Prepare Water Bath: Place the ramekins in a large roasting pan. Fill the pan with boiling water halfway up the sides of the ramekins.
3. Bake: Bake for 30 to 35 minutes, or until the custard is set but still slightly wobbly in the center.

Cool and Unmold

1. Cool and Refrigerate: Let the custards cool, then refrigerate for several hours or overnight.
2. Unmold: Run a knife around the edges of each custard, then invert onto a plate. The caramel sauce will flow over the custard.

Tips for Success

• Watch the Caramel: Caramel can burn quickly, so keep a close eye on it.
• Gentle Heat for Eggs: Add warm milk to eggs slowly to avoid cooking them.
• Water Bath: This helps cook the custard evenly and prevents cracking.

Safety Precautions

• Hot Caramel: Handle with care, as melted sugar is extremely hot.
• Oven Safety: Use oven mitts when handling the roasting pan.