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
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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Servings: 8 Servings
Calories: 730kcal
Equipment Required
Ingredients
Ingredients for Caramel Sauce
- 1 cup White Sugar (granulated
) - ⅔ cup Heavy Whipping Cream
- ¼ cup Water
- 3 tablespoons Butter (unsalted)
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract (Or you can try Homemade vanilla Extract)
Ingredients for Custard
- 2 cups White Sugar
- 6 Eggs
- 2 cups Milk (Evaporated )
- 2 cups Condensed Milk (Sweetened )
- A Pinch Of Salt
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.
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
- First gather all the ingredients.
- 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.
How to Make Custard
- 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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