Caramel Custard or Creme Caramel is one of my favorite desserts and also one of the easiest to bake. Simple ingredients, lots of nostalgia attached to it, this is one dessert that hardly goes wrong with anybody.
One of my first memories of it is from bombay, when it was listed in one of the dessert menus, along side everything thing else indian, i didn’t understand caramel then, but custard i did, but it looked like a much fancier version of custard, and oh boy! we were bowled over, and those times were such that then the food etched some deep memories for times to come.
If you like making custard off the pack, you ought to try this version, and I am sure, you will make it at least once every 2 months, and at least for the next 2 parties.
- Preheat the oven to 150°C . Place the sugar and water in a saucepan over high heat and stir until the sugar is dissolved.
- Bring it to a boil and simmer for 7-8 minutes or until the mixture turns dark golden.
- Pour into 4 x ¾ cup-capacity ovenproof ramekins. Set aside for 5 minutes, until the caramel is set.
- Place the eggs, extra yolks, extra sugar and vanilla in a bowl and whisk until well combined and lighter in color.
- Place the milk and cream in a saucepan over medium heat until it comes to the boil, remove from heat.
- Add a few tbsp of the milk mixture to the egg mixture and whisk again until smooth.
- Gradually add this to the milk mixture, whisking to combine.
- Strain the mixture and pour into the dishes, dividing it equally.
- Place dishes in a water bath.
- Bake for 40-45 minutes or until set.
- Remove from the dish and refrigerate for 2 hours or until cold.
- Remove the custard from the refrigerator 30 minutes before serving.
- Loosen the corners, and turn out onto plates to serve. Serves 4.
- Make a water bath by placing dishes in a baking dish lined with a folded tea towel and pour in enough boiling water to come halfway up the sides of the ramekins.
- This stops the dishes from sliding around and makes sure the custard cooks evenly as the ramekins don’t touch the baking dish directly.
- Double the quantity if you want to make more servings.
- Alternate Cooking Methods :
- Pressure Cooker : Place a plate on the bottom of the cooker, place a tea towel over it, and fill it with water a little over the plates. Now place your ramekins, or the mixture in any dish over the tea towel, and cook in the pressure cooker without whistle on medium heat for 30 minutes. Open the pressure cooker only when it releases all the pressure by itself.
- Microwave : Place the ramekins in a water bath in the microwave, and cook for 10-12 mins, since micro power is way higher, it will cook in this time.