Bake Ahead Caramel Custards Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
• Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
• Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

Steps:

• In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.

Steps:

• Preheat oven to 325 degrees. Set a kettle of water to boil.
• Make caramel: In a medium saucepan, combine 1/2 cup sugar and 1 cup water. Cook over medium-high, stirring, until sugar has dissolved. Continue to cook, without stirring, until syrup turns golden brown, 8 to 10 minutes. Carefully add half-and-half (mixture may clump and sputter); simmer, stirring constantly, until smooth. Remove from heat.
• 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. 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.
• Bake custards just until set but slightly wobbly, 40 to 45 minutes. Carefully remove ramekins from pan. Refrigerate until chilled, at least 4 hours (or, covered, up to 3 days). Garnish with toffee before serving.

Steps:

• Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk,1/2 cup sugar, vanilla and orange peel.
• Place caramel coated ring mold in another pan and place on an oven rack.
• Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
• Bake at 325Ffor close to l hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
• Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
• Spoon the caramel that may remain in the mold on top of the flan.
• Pile sliced fruit in the center and serve.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
• Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
• Stir in kosher salt, vanilla, and cold milk; mix well.
• Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
• Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
• Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
• Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
• Serve topped with a pinch of light, flaky sea salt.

Steps:

• Preheat oven to 300°F. Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Remove from heat; set aside.
• Bring 3/4 cup plus 2 tablespoons sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.
• Remove vanilla pod from cream; discard. Slowly add cream to caramel (mixture will bubble vigorously). Heat over medium heat, stirring occasionally, until smooth, about 2 minutes.
• Whisk egg yolks, kosher salt, and remaining 2 tablespoons sugar in a large bowl. Slowly stream in caramel cream, whisking constantly. Divide custard among eight 6-ounce ramekins or ovenproof bowls and place in a kitchen towel-lined large baking dish or roasting pan. Fill pan with water to come halfway up sides of ramekins. Bake until custard is just set but still jiggly in the center, 60-70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill custards, uncovered, at least 3 hours.
• Top custards with whipped cream and sprinkle with sea salt.
• DO AHEAD: Custards can be made 2 days ahead; cover and keep chilled.

Steps:

• Preheat oven to 325 degrees. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.
• Whisk together yolks, vanilla, and 1/4 teaspoon salt. Slowly pour caramel-milk mixture into yolk mixture, whisking constantly. Skim any bubbles from the top. Divide evenly among four 6-ounce ramekins.
• Set ramekins in a 9-inch square baking dish. Pour boiling water into dish to come a third of the way up sides of ramekins. Bake until custards are just set but jiggle slightly, 27 to 30 minutes. Remove from water using tongs. Refrigerate for 20 minutes.

Steps:

• Heat oven to 350°F.
• Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
• Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
• Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
• To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.

Steps:

• Preheat oven to 350 degrees F.
• Melt brown sugar in a saucepan over medium heat until it turns to liquid and begins to caramelize. Pour into 6 custard cups, shaking cups to make sure the sugar is evenly distributed. Don't touch the sugar because it will be very hot.
• Mix the remaining ingredients together and pour into each custard cup. Fill a large baking pan with 1-inch of hot water. Place custard cups in the water bath and bake for about 45 to 50 minutes, or until just set. Cool in the baking pan until they reach room temperature. Remove from water bath and chill. To serve, quickly turn each cup over onto an individual serving plate. The sugar will have turned into a delicious syrupy glaze. For an extra treat, serve with fruit and whipped cream.

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease a 1 quart baking dish or 4 ramekins.
• Fill a 9x13 pan (or any shallow pan large enough to hold the baking dish) with 1 inch of hot water and set it in the oven.
• **To caramelize the sugar: Melt the sugar in a heavy bottomed skillet without stirring. Swirl the sugar in the pan as it melts till caramel colored.
• Pour about 1 tablespoons caramelized sugar into each ramekin, or all into baking dish and quickly swirl around to coat bottom and partly up sides.
• The caramel will harden, but the custard will soften it as it bakes.
• Beat the eggs together, then add the sugar and salt.
• Slowly stir in the hot milk, stirring constantly.
• Add the vanilla and coconut, if using.
• Strain into the baking dish (if desired).
• I usually just pour it all inches.
• Sprinkle the top with nutmeg.
• Put into the pan with hot water.
• Bake for 55-60 minutes, until a knife comes out clean.

Steps:

• In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat. , In a bowl, beat egg yolks, vanilla, sugar and salt until thick and lemon-colored, about 3 minutes. Gradually beat in cream. Pour into an ungreased 1-qt. baking dish. Place baking dish into a 13x9-in. baking pan. Pour hot water into baking pan to a depth of 1 in. , Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Refrigerate until chilled. Remove from the refrigerator 30 minutes before serving. Sprinkle with enough brown sugar to cover the top., Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately.

Steps:

• Bring 1/2 cup sugar and 2 1/2 tablespoons water to boil in a small, heavy saucepan, slowly swirling the pan by its handle until sugar has dissolved completely and liquid is perfectly clear. Continue to boil, swirling the pan frequently, until sugar turns a caramel brown, about 3 to 5 minutes. Immediately pour the hot caramel into a 6-cup charlotte mold or souffle dish and turn in all directions to film bottom and sides. Set aside until ready for use. If desired, individual ramekins may be used. When the sugar is caramelized, pour into 6 individual ramekins and swirl to coat as above.
• Preheat the oven to 350 degrees.
• Heat the milk to simmering in a small, heavy saucepan. Slit the vanilla bean (if using) with a knife and scrape the seeds into the milk. Add the shell to the milk and allow to steep for 10 minutes. Strain and discard the bean.
• Meanwhile, in a 2 1/2-quart mixing bowl, beat the eggs and the yolks with a wire whisk or electric mixer; gradually beat in the remaining sugar. When mixture is light and foamy, beat in milk in a very thin stream (beat in vanilla extract if using). Strain through a fine sieve into the prepared mold or souffle dish.
• Set in a hot-water bath and bake in lower third of the oven for 40 minutes, or until a knife comes out clean when stuck in the center of the custard. Check the water from time to time to make sure it never comes to a boil; adjust heat if necessary. This will insure a smooth custard.
• To serve warm, let settle for 10 minutes in a pan of cold water. Turn a warm serving dish upside down over custard, then reverse to unmold. To serve cold, let cool to room temperature; chill several hours, then unmold.