Baked caramel custards
Indulge in the creamy decadence of our Baked Caramel Custards. Made with fresh eggs, heavy whipping cream, and a hint of vanilla, these custards are baked to perfection with a luscious caramel layer. Easy to make and irresistibly delicious, they're the perfect dessert for any occasion.
- 15 Apr 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Baked caramel custards are a delightful and sophisticated dessert that combines the rich flavors of caramel with the creamy texture of custard. This classic dessert is sure to impress your family and friends at any gathering. With a few simple ingredients and a bit of patience, you can create a delicious treat that everyone will love.
Ingredients:
Instructions:
- Preheat your oven to 325°F (160°C).
- In a small, heavy-bottomed saucepan over medium heat, add 1/2 cup (100g) of the sugar.
- Cook, without stirring, until the sugar melts and turns a deep amber color, roughly 8-10 minutes. If necessary, gently swirl the pan to ensure even melting.
- Once the caramel reaches the desired color, quickly pour it into the bottoms of 4-6 ramekins (depending on size), tilting the ramekins to coat the bottoms evenly.
- Set aside and let the caramel harden.
- In a separate medium bowl, whisk together the eggs and remaining 1/4 cup (50g) of sugar until well combined.
- Add the heavy whipping cream, milk, and vanilla extract to the egg mixture, whisking gently to combine.
- For a perfectly smooth custard, pour the mixture through a fine-mesh sieve into another bowl. This step will remove any cooked egg bits or impurities.
- Pour the custard mixture over the hardened caramel in the ramekins, filling each about three-quarters full.
- Place the filled ramekins in a deep baking dish.
- Carefully pour hot water into the baking dish around the ramekins until the water level reaches about halfway up the sides of the ramekins. This water bath helps to evenly cook the custards and prevent them from cracking.
- Place the baking dish with the ramekins into the preheated oven.
- Bake for 35-40 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
- To unmold the custards, run a knife around the edge of each ramekin to loosen the custard.
- Invert a serving plate over each ramekin and flip them over to release the custard onto the plate, allowing the liquid caramel to pool around the custard.
Tips:
- Make sure to cook the caramel until it reaches a deep amber color for the best flavor. Be careful not to burn it.
- Use room temperature eggs for a smoother custard mixture.
- Strain the custard mixture before pouring it into the ramekins to ensure a silky texture.
- Bake the custards in a water bath to prevent them from cracking and to ensure even cooking.
- Allow the baked custards to cool completely before refrigerating them for at least a few hours or overnight for the best texture.
Baked caramel custards are a timeless dessert that balances the sweet richness of caramel with the smooth, creamy delight of custard. By following these tips and using high-quality ingredients, you can create a dessert that is both elegant and comforting. Enjoy your homemade caramel custards with a touch of whipped cream or a sprinkling of sea salt for an extra special treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 4.93g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.00g | 0% |
| Sugar 40g | 40% |
| Fat | |
| Fat 13g | 16% |
| Saturated 8g | 25% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 90mg | 17% |
| Vitamin B1 0.04mg | 4% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.05mg | 0% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.48ug | 20% |
| Vitamin C 0.17mg | 0% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 1.02ug | 1% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 0.47mg | 4% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 110mg | 3% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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