I had been wanting to make Creme Brulee for a long time now, but I do not have the torch yet. Although I can use the broiler, I still prefer the torch for a more beautiful and even browning of sugar. Since I cannot make Creme Brulee, I will settle for this Caramel Custard for now.
Actually, it is almost like Creme Brulee, except that there is no need to caramelized and brown the top. I would say this is more closer to a Flan desert. This is very smooth and ultimately creamy desert that can be make ahead of time. Let’s get started!
Small Batch: Serves 2
- 3/4 cup Double/Heavy cream or half-and-half (I used whipping cream)
- 5 tbsp white sugar : 4 Tbsp for Caramel and 1 tbsp for egg yolk mixture
- 3 Large egg yolks
- 2 tbsp water
- 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Large Batch: Serves 6
- 3 cup Double/Heavy cream or half-and-half (I used whipping cream)
- 1 cup white sugar : 1/2 cup for Caramel and 1/2 cup for egg yolk mixture
- 8 large egg yolks
- 1/2 cup water
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions: The instruction below is based on large batch serving (6)
- Pre-heat oven to 350F.
- Add Vanilla Extract to double/heavy cream.
- Pour water in a heavy bottom sauce pan. Use a larger pan because it will bubble up once you pour the cream.
- Add 1/2 cup of sugar into the pan with water then stir it.
- Boil for 6-8 minutes or until it turns amber brown. DO not leave unattended as it can get burn easily. Also, Do NOT stir, just lift the pan and swirl it to move the mixture. The water will start to evaporate, and it will start to thicken and turn into brownish color. Stop when it turn to light brown, the darker it gets, the stronger the caramel flavor and it will be bitter. Unless, that is your preference.
- Take out from the stove, put clean towel into your work surface where you are going to put down the pan.This will prevent the pan from moving while you stir the cream. Gradually pour the cream while continuously stirring it. If you ended up with few lumps, just reheat the mixture 1-2 minutes to fully dissolve everything. You should aim for a smooth texture. If needed, pass through a strainer to remove any lumps.
- In a medium bowl, whisk together egg yolks, remaining 1/2 cup sugar, vanilla, and salt until pale yellow and thick. Stirring constantly with a wooden spoon, gradually add caramel (from step 6). Skim any foam from surface of custard mixture.
- Divide mixture among six 6-ounce ramekins or custard cups. Line a baking pan (just large enough to hold ramekins) with a dish towel; place ramekins on dish towel. Transfer to oven, and pour enough boiling water into pan to come halfway up sides of ramekins; cover pan loosely with foil. The texture of this is very rich and creamy, I would suggest making a smaller serving portion. I only filled my ramekins 1/4 full.
- Bake for 40 -45 minutes or until center is set. Please note that less or more baking time is needed depending on how full the ramekins when you pour the custard.
- Small Batch: Bake for 30 – 35 minutes.
- Refrigerate until chilled, at least 4 hours (or, covered, up to 3 days). Garnish with toffee or fresh fruits before serving.
Good to know:
- This is nice served warm or cold, with fresh fruits to balance the creaminess.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥