By Suprita Mitter
October 16, 2024
Caramel custard is a silky, decadent dessert with a perfect balance of sweetness and creaminess. Known for its smooth texture and rich caramel flavour, this classic treat is a nostalgic favourite.
1 cup sugar 3/4 cup sugar 4 large eggs 2 cups milk 1 tsp vanilla extract A pinch of salt
In a pan, heat 1 cup of sugar over medium heat, stirring continuously until it melts and turns golden brown. Immediately pour the caramel into the base of a baking dish, spreading it evenly. Let it cool and harden.
In a saucepan, heat the milk until just warm (not boiling). Gradually pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
Strain the custard mixture to remove any lumps, then pour it over the set caramel in the baking dish or ramekins.
Preheat the oven to 160°C. Place the baking dish in a larger tray filled halfway with hot water. Bake for 40-50 minutes until the custard is set but still slightly wobbly in the center.
Allow the custard to cool, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges, invert onto a plate, and let the caramel sauce drizzle over the custard.