This is a caramel dessert that every pastry chef needs to know. This creamy caramel has a lighter consistency and more of a soaky texture but it’s all about the caramel still. It is a baked custard dessert topped with running caramel sauce, they are silky smooth with creamy custard and a pleasant vanilla flavour. Pour in the sugar and enough water to dissolve the sugar in a saucepan let it boil on medium heat until the sugar is caramelized.
Once it starts caramelizing, swirl the pan. Do not make it too dark as it will taste bitter. When it reaches a nice golden colour, remove it from the flame. Pour the prepared caramel into ramekins or into moulds of your preference. Swirl the pan well to coat the base of the moulds evenly. Let it set aside while you make the custard.
To prepare the custard; Add eggs, sugar, Vanilla extract, and a pinch of salt in a blender and blend for a few seconds. Then add milk once there are no streaks of whites to it and blend well. You don’t want to get too much froth into the mixture as it may cause a foamy layer on top when baked. Strain it into a bowl (for the perfect smooth texture).
Pour this mixture into the prepared ramekins or pan. Fill a baking dish with hot water up to a quarter portion of the tray or ½ the height of the ramekins. Bake it in a 320 F preheated oven for 45 to 55 minutes. Once done, let it cool and then refrigerate it for 4 hours or preferably overnight.
Take it out from the refrigerator and carefully run a knife along the sides of the pan. Place a plate over the pan, and then slowly turn it upside down. Serve chilled.
Ingredients;
- 4 Large Eggs
- Half cup Granulated sugar
- 2 cups Milk (1 cup = 250ml)
- 1 tsp Vanilla essence
- Pinch of salt to balance the sweetness
- 6 tbsp Sugar for caramelizing
Instructions;
Prepare the caramel;
- Pour in the sugar and enough water to dissolve the sugar.
- Used 1/3 cup of water for 6 tbsp of sugar. Stir until the sugar dissolves. Heat the sugar syrup for caramelizing in a saucepan over medium-low heat.
- Once it starts caramelizing, do not stir. Just swirl the pan. Do not make it too dark as it will taste bitter. When it reaches a nice golden colour, remove it from the flame.
- Pour the prepared caramel into ramekins or into moulds of your preference.
- Swirl the pan well to coat the base of the moulds evenly. Let it set aside while you make the custard.
For the custard;
- Add eggs, sugar, Vanilla extract, and a pinch of salt in a blender. Blend for a few seconds.
- Add milk to it and again blend well. We don’t want to get too much froth into the mixture as it may cause a foamy layer on top when baked.
- Strain it into a bowl (for the perfect smooth texture). Pour this mixture into the prepared ramekins. Fill a baking dish with hot water up to a quarter portion of the tray. Place the prepared ramekins in it ).
- Bake at 320F preheated oven for 45-55 minutes
- Once done, let it cool and then refrigerate it for 4 hours or preferably overnight. Take it out from the refrigerator, and carefully run a knife along the sides of the pan. Place a plate over the pan, then slowly turn it upside down. Serve chilled.
- You can also prepare this in a steamer or pressure cooker. If so, you have to cover the moulds with an aluminium foil. Lower the heat once the steam comes out. Never use the weight or whistle.
- Cover the top of the mould using an Aluminum foil.
- Steam the mould with egg and milk mixture for 30 to 35 minutes.
- After steaming, let the temperature cool down then refrigerate.
