Caramel Custard, also known as Crème Caramel, is a timeless dessert that combines a silky, creamy texture with the deep, rich flavour of caramel. This dessert is incredibly satisfying and feels both luxurious and comforting. Its smooth custard melts in your mouth, while the glossy caramel topping adds a delightful sweetness.
Caramel Custard is perfect for family dinners, festive gatherings, or as a special treat to end any meal. The best part? It uses simple ingredients like milk, eggs, sugar, and vanilla, making it accessible and easy to prepare in your kitchen. Plus, it’s light yet indulgent, offering a dessert experience that appeals to everyone.
In a heavy-bottomed saucepan, add 1 cup of granulated sugar. Heat over medium-low flame without stirring. Let the sugar slowly melt, swirling the pan occasionally to ensure even melting. Once the sugar turns golden brown and achieves a rich caramel colour, immediately remove it from the heat.
Be careful not to overcook the caramel as it can quickly burn and turn bitter. Pour the caramel into the base of a round 8-inch (20cm) baking dish or individual ramekins. Tilt to coat the bottom evenly. Set aside to cool and harden while preparing the custard. In a medium saucepan, warm 2 cups of milk over low heat. Do not let it boil; just heat until it’s warm to the touch.
Remove from heat. In a mixing bowl, crack 4 large eggs and whisk them gently. Add 1/2 cup of granulated sugar and continue whisking until the mixture is smooth and slightly frothy. Gradually add the warm milk to the egg-sugar Strain the mixture through a fine-mesh sieve to remove any lumps and ensure a smooth custard.
Once the caramel has set in the baking dish, pour the custard mixture over it carefully. Avoid disturbing the caramel layer. Preheat your oven to 325°F (160°C). Place the caramel custard dish in a large, deep baking tray. Fill the tray with hot water until it reaches halfway up the sides of the dish (this is called a water bath or bain-marie).
The water bath prevents the custard from curdling and ensures even cooking. Carefully transfer the tray to the oven. Bake for 45-60 minutes, or until the custard is set but still slightly jiggly in the centre. You can check doneness by inserting a knife or toothpick into the centre; it should come out clean.
Once baked, remove the dish from the water bath and allow it to cool at room temperature. Cover the custard with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling enhances the flavour and texture.
To serve, run a knife around the edges of the dish to loosen the custard. Place a serving plate over the dish and carefully invert it to release the custard. The caramel will flow beautifully over the top, creating a glossy sauce.
Expert Tips for Success;
Don’t Overmix: When whisking the custard, avoid overmixing as it can create too many air bubbles, resulting in a less smooth texture.
Caramel Timing: Watch the caramel closely as it cooks. The difference between perfectly golden and burnt is just a few seconds.
Perfect Baking: Check the custard a little before the baking time is up to prevent overcooking. It should have a slight jiggle in the centre when done.
Customization Ideas and Variations;
Dairy-Free Version: Substitute full-fat milk with almond milk, coconut milk, or oat milk for a dairy-free dessert. The caramel remains the same.
Extra Flavors: Infuse the milk with cinnamon sticks, orange zest, or cardamom pods for a unique twist. Strain these out before mixing them with eggs.
Sugar Substitutes: Replace granulated sugar with coconut sugar or stevia for a healthier alternative. Keep in mind, the caramel colour and flavour may vary slightly.
Ramekin Option: Divide the caramel and custard mixture into individual ramekins for single-serve portions. The baking time will be slightly reduced (35-40 minutes).
Serving Suggestions;
Caramel Custard is a versatile dessert that pairs beautifully with various accompaniments:
Fruits: Serve with fresh berries, sliced mango, or caramelized bananas for a refreshing contrast.
Whipped Cream: A dollop of lightly sweetened whipped cream adds an extra layer of indulgence.
Espresso Pairing: The creamy sweetness of the custard balances perfectly with a strong cup of espresso or coffee.
Storage, Reheating, and Make-Ahead Tips;
Storage: Store any leftover caramel custard in an airtight container in the refrigerator for up to 3 days.
Reheating: Caramel custard is best served chilled, but if you prefer it slightly warm, heat individual portions in a microwave for 10-15 seconds. Avoid overheating, as it can alter the texture.
Make-Ahead: You can prepare the custard a day in advance. The flavours meld beautifully as it rests in the fridge, making it an ideal dessert for dinner parties or busy days.
Caramel Custard is a dessert that never fails to impress, thanks to its creamy texture and rich caramel topping. Whether you’re making it for a special occasion or just to treat yourself, this recipe is easy to follow and delivers delightful results every time.
Serve it to your loved ones, and watch their faces light up with joy. With its simple ingredients and timeless appeal, Caramel Custard is a dessert that will quickly become a staple in your kitchen.
Ingredients;
For the Caramel:
- Granulated sugar: 1 cup (200g)
For the Custard:
- Full-fat milk: 2 cups (500ml)
- Large eggs: 4
- Granulated sugar: 1/2 cup (100g)
- Vanilla extract: 1 tsp