Caramel Custard Recipes

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:

• Make the caramel: Prepare an ice-water bath; set aside. Divide sugar evenly between two 4-cup charlotte molds; add 2 tablespoons water to each and swirl to combine (do not stir). Place molds over low heat; cover, and cook until sugar has dissolved.
• Uncover molds and increase heat to high; cook, swirling, until sugar mixture begins to caramelize. Remove from heat and immediately plunge molds into ice-water baths to stop cooking, about 30 seconds. Swirl caramel to evenly cover bottom of molds; set aside.
• Preheat oven to 325 degrees.
• Make the custard: Place cream, milk, and vanilla bean and seeds or extract in a medium saucepan and heat over medium heat for 5 minutes.
• Meanwhile, in a large bowl, whisk sugar with eggs and egg yolks until light and fluffy. Remove vanilla bean from milk mixture; whisking constantly, gradually add milk mixture to egg mixture. Strain and divide custard evenly between both charlotte molds.
• Place charlotte molds in a roasting pan. Add enough boiling water to come halfway up the sides of the molds. Transfer pan to oven and bake until custard is firm, about 45 minutes. Remove custards from pan and let cool; transfer to refrigerator until chilled.
• To unmold, run a sharp knife or offset spatula around the edge of the custard; dip mold into hot water to help remove if necessary. Quickly invert onto serving dish. Pour any remaining caramel around the custard; serve.

Steps:

• Preheat the oven to 350 degrees. In a small saucepan, combine 1/2 cup sugar with 1/4 cup water. Bring to a boil over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, without stirring, until the syrup turns a light caramel color. Remove the saucepan from the heat and dip the bottom into cold water to stop the cooking. Pour the caramel into a 4-cup charlotte mold, and tilt so that it covers the bottoms and sides. Let cool.
• In a small saucepan, bring the milk and vanilla to a boil. In a heatproof bowl, beat the eggs, egg yolks and cup sugar until blended. Whisking constantly, pour the hot milk into the egg mixture; let rest for a few minutes, then strain. Pour the custard into the caramel-coated mold.
• Put the mold in a small but deep baking or roasting pan, and add hot water to come about two-thirds up the sides of the mold. Place the pan on the stove over medium heat, and bring the water to a simmer. Transfer the pan to the oven. (The water should stay at a low simmer at all times; do not let it boil or the custard will overcook.) Bake until a knife inserted into the center of the custard comes out clean, 40 to 50 minutes. Keep the custard in the baking pan until the water cools. Remove from the pan to finish cooling. To serve, run the tip of a knife around the top of the custard to loosen it. Invert a serving platter over the mold and quickly turn it over again. Carefully remove the mold.

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 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:

• Heat oven to 350 degrees.
• Mix egg, sugar, salt and vanilla. Stir in milk.
• Place 1 tablespoon caramel topping in each of two 6-ounce custard cups.
• Pour egg mixture onto caramel topping.
• Place cups in baking pan, 8X8X2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.
• Bake until knife isnerted halfway between center an dedge comes out clean, 40-45 minutes.
• Remove cups from water; serve warm or chill and unmold into dessert dishes.

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:

• Place 1 cup of sugar in a heavy pan.
• Stir sugar at low heat until it is liquid and light golden brown.
• Pour caramelized sugar evenly into six warm custard cups.
• Set cups aside.
• Place milk and cinnamon stick in a medium sized saucepan.
• Scald milk at medium heat and allow to cool.
• Beat eggs until foamy.
• Gradually add remaining sugar to eggs and beat well.
• Gradually add scalded milk to egg mixture, stirring until sugar dissolves.
• Add vanilla.
• Pour mixture into caramel lined cups.
• Place cups in a pan of hot water and baked in a 350 degrees F oven for 1 hour and 10 minutes.

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:

• 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.

Steps:

• Preheat the oven to 325F.
• Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
• Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
• Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
• Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
• Tilt the molds to coat all of the surfaces with caramel.
• Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
• Scald until the sugar dissolves completely.
• Remove from heat.
• In a large bowl, whisk the eggs and vanilla.
• Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
• Strain the custard through a fine sieve into a bowl.
• Carefully pour into the caramel-lined souffle dish or ramekins.
• Line a large roasting pan with 2 layers of paper towels (see Note).
• Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
• Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
• Be careful not to let the water boil; do not disturb the custard while baking.
• This is the only"secret" to producing a smooth and velvety custard.
• Remove the souffle dish immediately from the hot water.
• Allow to cool in a cold-water bath.
• Chill thoroughly.
• To serve, run a knife around the edge of the custard and turn out onto dessert plates.
• Serve with whipped cream, if desired.
• Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.

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:

• Combine cloves, cardamoms and cinnamon in a muslin cloth.
• Place in a pan with milk and water.
• Keep aside.
• In a small heavy bottom pan, mix water and sugar.
• Stir gently until the sugar dissolves.
• Place pan over high heat.
• Cook till it is medium-amber in colour.
• Immediately pour caramel into a 9" souffle dish.
• Tilt and swirl dish to evenly coat the bottom and halfway up side.
• Set aside.
• Heat milk and spices until steaming hot; remove and let it cool slightly.
• Discard the spices.
• In another bowl, beat eggs and remaining 1/3 cup sugar.
• Gradually add the milk, blending with a fork.
• Pour egg mixture into the prepared souffle dish.
• Place the dish into a large baking pan which is at least 2" deep.
• Place in a pre-heated oven at 250 degrees Fahrenheit.
• Add enough boiling water to larger pan to come half way up the sides of the souffle dish.
• Bake uncovered for 15-20 minutes or till set.
• Remove the dish from hot water, cover and refrigerate for at least 5 hours.
• Unmold and serve.

Steps:

• Heat oven to 325°F.
• Bring sugar and water to boil in saucepan on medium-high heat. Reduce heat to medium; cook 5 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
• Blend all remaining ingredients except eggs in blender until smooth. Add eggs; pulse until well blended. Pour through fine-mesh strainer over syrup in pan; cover. Place filled pan in larger pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 1 hour 15 min. or until knife inserted in center of custard comes out clean. Remove custard from water-filled pan; cool completely. Refrigerate 4 hours. Unmold onto plate just before serving.