Caramel Custard

Guess who’s back! Sorry about the disappearing act, my photographer aka my husband was busy with things he does apart from helping me:) I spent my time watching a lot of inspirational episodes of Nigella Lawson, Jamie Oliver and my new favorite Rachel Khoo. I love how she simplifies French cuisine. I can’t ape her kitchen tricks, as here in India, we do not get half the ingredients and even if we do, they come at a heavy price.

Terms such as whipping, stiff peaks, folding, etc really scared me at one point. I would never continue reading the recipe if I spotted any of the above terms.  However, as I write this post, I have my cheesecake setting away in the refrigerator. I have developed this undying craze for baking and I love it. In the last few days, I have managed to work my way around tarts, breads and some hand pies. I give all the credit to Chef John for his fantastically simplified techniques. I have given every recipe my little twist and you can be rest assured that these recipes will work!

We do have people over for dinner often. I love to cook, but when it is accompanied by chopping and cleaning, it can result in a grumpy me! I bet a lot of you agree. The trick is to be calm and composed when your guests walk in. And how do you do that when you really want to also show off your skills;) I make an impressive one pot meal and prefer whipping up a dessert that is quick and needs none of my attention. This is one such dessert.

Caramel custard takes me back to my childhood. One of my friends’ mother made this dessert and every time I visited her, I hoped I wouldn’t be forced to stay for dinner. I disliked the ‘egg’y taste and the gooey texture. Post this incident, I refused to taste caramel custard anywhere. Caramel custard is steamed by many. I am not too fond of that method as it often gets watery and the taste of egg becomes very prominent. I bake my custard (this has nothing to do with the baking frenzy). Having said all of this lets move onto making the custard.

What you need

Half a cup of sugar for the caramel, another quarter cup of sugar for the custard, half a cup of cream and half a cup of full fat milk ( you can also use 1 whole cup of milk like I do), 1 egg and 3 egg yolks and vanilla extract.

I used buffalo milk with the most beautiful layer of cream!

I, also know a lot of you despise dark vanilla essence. But this is all I could find in my pantry.

Grease the pretty ramekins. The sight of these excites me…I just need a reason:)

Preheat the oven to 160 C/325 F.

In a saucepan over the smallest flame, add half a cup of sugar. Be patient at this point.

You will see a gorgeous orange ring form on its extremities. Ensure the pan is in motion at all times.

As soon as the desired color is obtained, pour into ramekins. Avoid any direct contact while transferring the caramel.  Keep aside.

Add eggs to a mixing bowl.

Sprinkle quarter cup of sugar and using a wire whisk, beat until all the sugar has completely dissolved.

Now incorporate the cream and milk (or only milk).

Whisk well until combined.

Add 1 tsp of vanilla extract and whisk again until mixed thoroughly.

Spoon this mixture into the ramekins keeping in mind the ramekins must be half full or slightly more.

Heat water to boil.

Place the ramekins in a deep baking dish and carefully pour the hot water until the dish is half full.

Bake in a preheated oven for 45 to 50 minutes depending on how your oven functions. The time can fluctuate up and down by 5- 10 minutes.

Sorry, I couldn’t show you much of my dirty oven;)


The jiggle factor theorem!

Custard setting is inversely proportional to its jiggle factor

Now, for the most frustrating step. Pull out the ramekins and let them cool for 5-10 minutes. Run a butter knife through the edges and invert custard on to a plate.

You will witness the most amazing thing! All the caramel will gush out like an opened dam!

The above measurement yields 4 bowls of custard. However, if you have a massive oven and wish to double the quantity, double the amount of ingredients used.

Refrigerate for an hour or two and serve cold!

Have a great day!


Sugar half cup for caramel and quarter cup for custard

Vanilla essence 1 tsp

1 whole egg

3 egg yolks

1 cup of full fat milk (or half cup of cream and half cup of milk)


Preheat oven to 160 C/ 325 F. Make caramel with half cup of sugar and pour into greased ramekins. Whisk sugar and eggs until sugar dissolves completely. Add milk and mix to combine. Add vanilla essence and mix well. Place ramekins in a deep baking dish. Heat water and carefully pour the boiling water into the baking dish and bake the custard for 45-50 minutes. Let them cool for 5- 10 minutes and with a butter knife, detach the custard from the ramekin. Refrigerate and serve cold.