Caramel custard
Caramel custard is baked from milk and eggs beneath a layer of caramel, then turned out with the glossy sauce on top. Once chilled, the custard sets smoothly, with subtle notes of vanilla and lemon zest; the caramel pools on the plate when you cut into it. I serve it plain, without whipped cream. Preparation: 15 minutes. Cook time: 90 minutes. Rest: 12 hours. Total time: 13 hours and 45 minutes. Servings: 12. Approximately 300 kcal and 12 g protein per serving.
Ingredients
- 200 g sugar
- 15 eggs
- 200 g sugar
- 1 teaspoon vanilla essence
- grated zest of 1/2 lemon
- 1500 ml milk
- 150 g whipped cream (optional)
Preparation
1. Put 200 g sugar in an ovenproof saucepan and caramelize it for 8 minutes, until it turns amber. Remove the saucepan from the heat, carefully swirl it to coat the sides too, then leave the caramel to cool completely. 2. Beat the eggs with the remaining 200 g sugar for 3 minutes. Add the vanilla essence and grated lemon zest. 3. Pour in the milk and stir gently for 2 minutes, just until combined, without making too much foam. 4. Pour the mixture into the saucepan with the caramel and bake at 170°C for 90 minutes. The custard is done when it no longer wobbles in the middle and a toothpick comes out clean. 5. Leave it to cool completely, then refrigerate for 12 hours, until the next day. Turn it out and serve plain or with whipped cream.
Notes
Contains eggs and dairy. A slice goes well with a dollop of whipped cream. Choose a smooth-sided, ovenproof saucepan; if it is very wide, the custard will be shallower and may bake faster. Caramel that gets too dark turns bitter, so take the saucepan off the heat while it is amber. A heavy-based pan heats the sugar more evenly, and any leftover custard keeps covered in the fridge for up to 3 days.
Frequently asked questions
Can I use semi-skimmed milk?
Yes, use the same amount of milk with 1.5% fat; the custard will be a little less silky.
Can I replace the lemon zest?
Yes, use the grated zest of 1/2 orange instead, and grate only the colored part of the peel.
Why are there little holes in the custard?
If the mixture gets foamy, leave it for 5 minutes before pouring it into the saucepan. Air trapped in the mixture can leave little holes after baking.
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