Such a simple yet utterly comforting dish that will always make you smile. So here goes...
Serves 8
Ingredients:
For the Caramel:
4 tablespoon of water
½ cup sugar
For the Custard:
2½ cups of milk
6 tablespoons of sugar
4 eggs
½ teaspoon vanilla essence
Instructions:
We start with making the caramel. In a pot heat the sugar and water. Try to swirl the pan instead of stirring the sugar. It takes a little patience but once the sugar starts getting golden in color you need to switch off the gas. Ideally a thermometer inserted in this caramel should read between 180 to 182 degrees C for the perfect caramel. Heating it further into a darker shade will make the caramel bitter. Immediately pour the caramel into your ramekins or baking dishes/cups to cover the base of the dish only (I have used heart shaped silicone moulds for this recipe). Preheat the oven to 160 degrees C.
Now we prepare the custard. In a bowl start beating the eggs and sugar and add the vanilla essence to it. At the same time heat milk in a pot but only until slightly warm (remember only slightly warm!). Now carefully and in a thin stream pour the milk in the eggs mixture stirring continuously to prevent the eggs from getting cooked. Adding of the milk has to be done slowly and not all at once. Once everything is mixed well, using a tea strainer pour this custard mixture on your caramel (caramel has to be completely cooled down).
We need to bake these custards in a water bath. Boil water in a pot. In a large baking dish place your caramel custard cups. Gently pour the hot water into the large baking dish to reach about half-way of the sides of the custard cups. The water needs to be this much and not less. Carefully (using oven mitts) put the large baking tray in the oven for about 25 - 30 minutes. The center of the custard should be set and it will jiggle a bit when shaken.
Once done carefully remove the custard cups from the large baking dish and leave to cool. Cover and chill in the fridge for about 2 hours. If you want to un-mould them you need to run a knife all around the edges and then put a plate over the cup and turn it upside down. Enjoy your amazing Caramel Custard.
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