This simple and satisfying dessert is made with just a few basic ingredients, yet it delivers a rich and delightful flavor that never fails to impress. With a smooth, custard-like texture and a hint of caramel, this dessert is perfect for any occasion. Follow this step-by-step guide to create a dessert you’ll never get tired of eating.
Ingredients
For the Custard:
- 6 egg yolks
- 1 whole egg
- 250 grams of sugar
- 250 ml of water
For the Caramel:
- 100 grams of sugar
- 30 ml of water
- 1 tsp lemon juice
Instructions
Step 1: Prepare the Caramel
- Combine the sugar, water, and lemon juice:
- In a small saucepan, add 100 grams of sugar, 30 ml of water, and 1 teaspoon of lemon juice.
- Stir gently to combine the ingredients, but avoid stirring too much during the cooking process to prevent crystallization.
- Cook the caramel:
- Heat the mixture over medium heat, allowing the sugar to dissolve completely and begin to caramelize.
- Continue cooking until the sugar turns a golden amber color. Be careful not to let it burn.
- Pour the caramel into molds:
- Once the caramel reaches the desired color, immediately pour it into individual molds or ramekins, swirling the caramel around to coat the bottom evenly.
- Set the molds aside to let the caramel harden.
Step 2: Prepare the Custard
- Make the sugar syrup:
- In a medium saucepan, combine 250 grams of sugar with 250 ml of water.
- Heat the mixture over medium heat, stirring until the sugar is fully dissolved and the mixture comes to a boil.
- Once it starts boiling, let it simmer for about 5 minutes, until it slightly thickens into a syrup.
- Remove the syrup from the heat and allow it to cool slightly.
- Whisk the eggs:
- In a large mixing bowl, whisk together the 6 egg yolks and 1 whole egg until smooth and well combined.
- Combine the eggs with the syrup:
- Gradually pour the warm sugar syrup into the eggs, whisking constantly to prevent the eggs from cooking.
- Continue whisking until the mixture is smooth and fully incorporated.
Step 3: Assemble and Cook
- Pour the custard into the molds:
- Strain the egg mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
- Pour the strained custard mixture into the caramel-coated molds, filling them nearly to the top.
- Bake the custard:
- Preheat your oven to 160°C (320°F).
- Place the filled molds in a large baking dish and add hot water to the dish, creating a water bath (bain-marie) that reaches halfway up the sides of the molds.
- Bake for about 40-50 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool the custard:
- Remove the molds from the water bath and let them cool to room temperature.
- Once cooled, refrigerate the custard for at least 2 hours, or until fully chilled and set.
Step 4: Serve
- Unmold the custard:
- To serve, run a knife around the edge of each mold to loosen the custard.
- Invert each mold onto a serving plate and gently lift it off to release the custard and caramel.
- Enjoy this smooth and rich dessert:
- Serve the dessert as is or with a dollop of whipped cream or fresh berries for an extra touch of elegance.
Cook’s Notes
- Caramel: Be careful when making the caramel, as it can burn quickly once it starts to turn amber. Keep a close eye on it and remove it from the heat as soon as it reaches the desired color.
- Custard: Straining the custard mixture is important to ensure a smooth and silky texture. It removes any lumps or bits of cooked egg.
- Baking: The water bath is crucial for gently cooking the custard and preventing it from curdling or cracking.
Variations
Vanilla Custard
Add a teaspoon of vanilla extract or the seeds of a vanilla bean to the custard mixture for a fragrant vanilla flavor.
Citrus Custard
Add the zest of a lemon or orange to the sugar syrup for a fresh, citrusy twist.
Coffee Caramel Custard
Replace the water in the caramel with brewed coffee for a rich coffee-flavored caramel.
Chocolate Custard
Stir in 50 grams of melted dark chocolate into the custard mixture before pouring it into the molds for a decadent chocolate version.
Frequently Asked Questions (FAQs)
1. Can I make this dessert ahead of time?
Yes, this custard can be made a day in advance. Store it in the refrigerator, covered, until you’re ready to serve.
2. How do I store leftovers?
Store any leftover custard in the refrigerator for up to 3 days.
3. Can I freeze this custard?
It’s not recommended to freeze this custard as it may alter the texture, making it grainy when thawed.
4. Can I use a different sweetener?
Yes, you can substitute the sugar with honey, maple syrup, or a sugar substitute, adjusting the amount to taste.
5. How do I know when the custard is done?
The custard is done when it is set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools.
This homemade dessert is a delightful treat that’s rich, smooth, and full of flavor. With no flour or gelatin, it’s a simple yet elegant custard that will impress your guests and bring back fond memories of childhood treats. Whether you stick to the classic recipe or try one of the variations, this dessert is sure to become a favorite. Enjoy every creamy, caramel-coated bite
