Caramel Custard Recipe

personal chef fort lauderdale

October 3 is National Caramel Custard Day.
Caramel custard, or crème caramel, is a caramel-coated baked egg custard. It takes a little bit of practice to perfect, but the result is a creamy, flavorful dessert that’s well worth the dress rehearsals.

1/2 cup/96g sugar
3 eggs, slightly beaten
1/3 cup/64g sugar
1 teaspoon/5ml vanilla
1/8 teaspoon salt
2 1/2 cups/625ml very warm milk
Ground nutmeg
Heat oven to 350F/176C/Gas 4

Heat 1/2 cup sugar in heavy 1-quart/ 1 liter saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six (6)ounce/180ml custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
Mix eggs, remaining sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
Place cups in rectangular pan, 13x9x2 inches/33 x 23 x 5 cm, on oven rack. Pour very hot water into pan to within 1/2 inch/1.25cm of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.

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