Caramel Custard | Custard Recipe| Caramel Recipe

Caramel Custard  is a custard dessert with a layer of clear caramel sauce perfect balance of lightness and indulgence. Hope you like this recipe as you did like my previous recipe Cheese Crepe.

Caramel Sauce Recipe:

  • 1 cup granulated sugar
  • 2/3 cup heavy whipping cream
  • 1/4 cup water
  • 3 tablespoons  unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Custard Recipe

  • Two Cups – Sugar
  • Six- Eggs
  • Two Cups – Evaporated Milk
  • Two Cups – Sweetened Condensed Milk
  • A Pinch Of Salt
Caramel Custard

Caramel Custard

Home made Caramel Custard is a perfect dessert. Caramel sauce is creamiest topping which you can use with ice cream or any other dessert.
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Course: Dessert
Cuisine: World
Keyword: Caramel custard, Caramel recipe, custard recipe, dessert
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 Servings
Calories: 730kcal

Ingredients

Ingredients for Caramel Sauce

Ingredients for Custard

Instructions

Caramel Sauce Recipe

  • In a heavy thick-bottomed pan, melt the sugar over medium heat until it liquefies and turns an amber color.
  • There is no need to stir the sugar but swirling the pan occasionally helps make a smoother and crystal free syrup.
  • Once the syrup acquires the color of amber, quickly remove it from the heat and pour into the ramekin to cover the bottom.
  • Caramelized sugar hardens as it cools and you need to work fast to transfer the syrup to the ramekins before it hardens in the pan.
    Caramel Sauce

Custard Recipe

  • Start heating water in a steaming pot.In a mixing bowl, lightly stir the eggs yolks.
  • Pour in the evaporated milk and sweetened condensed milk.Add the salt and lemon zest.
  • Stir until the mixture is evenly blended.Stir, do not beat nor mix too hard, to avoid forming air bubbles in the mixture.
  • Pour the egg yolk-milk mixture into the ramekins.
  • Steam over simmering water for twenty to forty minutes depending on the size of the cooking vessel.
  • The Creme caramel should be set and firm to the touch.Remove the ramekins from the heat. Cool it then chill.
  • Use a butter knife to loose the sides then invert onto a serving plate.Serve and enjoy the creme caramel.
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How to Make Caramel

  1. First gather all the ingredients.
  2. In a heavy thick-bottomed pan, melt the sugar over medium heat until it liquefies and turns an amber color.
  3. There is no need to stir the sugar but swirling the pan occasionally helps make a smoother and crystal free syrup.
  4. Once the syrup acquires the color of amber, quickly remove it from the heat and pour into the ramekin to cover the bottom.
  5. Caramelized sugar hardens as it cools and you need to work fast to transfer the syrup to the ramekins before it hardens in the pan.

How to Make Custard

  1. Start heating water in a steaming pot.
  2. In a mixing bowl, lightly stir the eggs yolks.
  3. Pour in the evaporated milk and sweetened condensed milk.
  4. Add the salt and lemon zest. Stir until the mixture is evenly blended.
  5. Stir, do not beat nor mix too hard, to avoid forming air bubbles in the mixture.
  6. Pour the egg yolk-milk mixture into the ramekins.
  7. Steam over simmering water for twenty to forty minutes depending on the size of the cooking vessel. The Creme caramel should be set and firm to the touch.
  8. Remove the ramekins from the heat. Cool it then chill.
  9. Use a butter knife to loose the sides then invert onto a serving plate.
  10. Serve and enjoy the creme caramel.

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