Today, we will see delicious Caramel custard, easy, and fast to make at home.
The recipe we need.
For caramel:
- Sugar: 80g.
- Water: 15ml.
For Pudding:
- 3 Egg yolks.
- 3 Eggs.
- Hot water.
- Milk: 500ml.
- Sugar: 90g.
- Heavy cream: 200g.
- 1Tsp Vanilla extract.
how to make it
First, we are going to make the caramel. Add 80 grams (2.8 ounces) of sugar along, with 15ml (1 Tbsp.) of water into a small saucepan.
Put on medium heat, I rarely make caramel with low heat because I think low heat will make the sugar crystalize easier.
Keeping an eye on it, you will see that the bubbles are breaking more slowly as you cook.
Make sure that you take the saucepan away from the heat when the caramel is nearly “Good” as it will continue to cook.
Firstly, you need to take out 3 lion eggs. Then, crack it into a to separate the yolk and the white. We need just 3 egg yolks in this recipe. Along with 3 whole eggs.
After cracking enough egg, use a whisk to stir it gently, until the eggs combine. Set the bowl aside.
Add 500ml (17 fluid ounces) of milk with 90 grams (3.17 ounces) of sugar. Finally, add 200 grams (7 ounces) of heavy cream. You can replace it with milk but it will not as fatty (rich) as cream. Set the pot on medium heat.
Note: remember to stir it constantly to dissolve the sugar and to prevent the milk from burning. Heat until the milk is hot (foaming at the edge of the pot).
When the milk is hot enough, take the pot out, and gradually adding it into the egg, do not pour all at one time, or you will have porridge for pigs instead.
Lastly, add 1 Tsp of vanilla extract (Optional but highly recommended). Mix very well. Remember to strain it to remove the (un-beaten) egg white. After the mixture is strained, pour it into the prepared molds (the caramel is hard now).
Better, use 80~100ml (2, 7~3, 4 fluid ounces) molds and do not pour the custard too full. Big molds will take a long time to cook, and the custard will not be very smooth.
Note: you should use trays, which have high sides because you need to “bath” the puddings. Add boiling water into the tray until 1/3 to 1/2 of the molds is enough, do not add too much or you will have “custard soup” as the water goes inside the molds.
Bake the puddings at 150ºC (300ºF) for 40~50 minutes depending on the molds. The smaller molds will take less time. If you don’t have an oven, don’t worry… Steam them with the lowest heat your stove can go, open the lid once for 10s every time you have steamed them for 10 minutes to release the heat. Steam for 30~40 minutes and will be all-good.
After these easy steps, enjoy your caramel custard. Don’t forget to share this recipe with your friends, let them try this delicious Custard.
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