Caramel Custard
10:35 AM - Posted by Anjum - 8 comments
ShareMy idea of the perfect dessert involves custard in any shape or form.
This rich custard gets its color and flavor from a caramelized-sugar topping. It's a great make-ahead dessert that's sure to impress any gathering.
The recipe I submit to you today is Julia Child’s crème renversée au caramel–unmolded caramel custard. You line your molds with the caramel, fill it with custard, and then bake in a water bath to ensure slow and even cooking. It can seem a little complicated but crème caramel is actually quite simple to make and it never fails to impress.

for the caramel:
  •  Sugar-2/3rd cup
  • Water-1/3rd cup
Add sugar and water to a heavy stainless steel saucepan and cook over medium heat until the sugar has dissolved. When it starts to brown, swirl the saucepan around but do not stir. This will ensure that the sugar turns color evenly and will help wash any crystals off the side. When it is thick and a light, nutty brown, remove from heat and pour directly into molds; swirl each mold to coat evenly with the caramel.

For the custard:
  • Milk-2 1/2 cups
  • Sugar-1/2cup
  • Eggs-3
  • Egg yolks-3
  • Vanilla extract-1tsp

Bring the milk to just below a simmer in a saucepan.
Gradually beat the sugar into the eggs and egg yolks in a bowl until well mixed, light, and foamy.
Continue beating while pouring in the hot milk in a thin stream of droplets.
Add vanilla extract.
Strain the mixture through a fine-meshed sieve into the caramel-lined molds.
To bake the molds, set them in a pan and pour enough boiling water around them to come halfway up the sides. Place in the bottom third of an oven preheated to 350F.
After five minutes, turn down the heat to 325F. Bake for about 40 minutes, or until the center is firm but slightly wobbly. Cooking it too long will result in a tough rather than tender custard.
Chill in the refrigerator. To unmold, run a knife between the custard and edges of the mold. Place a serving dish upside down over the mold and quickly reverse the two, and remove the mold from the custard.
Blogger Templates


 


This entry was posted on 10:35 AM and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

8 comments:

    BeenaShylesh said...

    wow i was also planning to make this will follow u..

  1. ... on June 7, 2010 at 10:53 AM  
    2. Priya Suresh said...

    Irresistible caramel custard, awesome clicks..

  2. ... on June 7, 2010 at 10:53 AM  
    3. jaisy said...

    wow looking so nice. nice click too. do visit in my blog and post ur comments

    http://entepachakasala.blogspot.com

  3. ... on June 7, 2010 at 3:15 PM  
    4. Sayantani Mahapatra Mudi said...

    awesome presentation and great looking caramel custard. my fav.

  4. ... on June 7, 2010 at 7:41 PM  
    5. Rachana said...

    Caramel Custard looks so tempting and I loved the clicks!

  5. ... on June 7, 2010 at 10:39 PM  
    6. pierre said...

    hi there I love caramel custard and yours looks so scrumptious !! bravo Pierre

  6. ... on June 7, 2010 at 10:53 PM  
    7. Unknown said...

    Wow, that is such a delicious looking custard. I am a big fan of caramel custard, had it only once, but loved it. Beautiful detailed recipe and amazing looking pics :)

  7. ... on June 8, 2010 at 12:16 AM  
    8. Kiran said...

    Delicious caramel custard.Nice pic.

  8. ... on June 9, 2010 at 7:38 AM  

Post a Comment

Related Posts with Thumbnails