Caramilk baked custard
Indulge in the creamy delight of Caramilk Baked Custard with this easy-to-follow recipe. Combining eggs, sugar, and milk with a touch of light sour cream, dark chocolate, and a hint of cinnamon, this dessert offers a rich, velvety texture and irresistible flavor. Perfect for any occasion!
- 15 Mar 2025
- Cook time 50 min
- Prep time 10 min
- 6 Servings
- 6 Ingredients
Get ready to indulge in a decadent and creamy dessert with this Caramilk baked custard recipe. Combining rich dark chocolate with silky smooth custard, this dessert is sure to impress at any gathering. Perfect for chocolate lovers, this recipe adds a touch of sophistication to any meal.
Ingredients:
Instructions:
- Preheat your oven to 325°F (160°C).
- Coarsely chop the dark chocolate and set it aside.
- In a large mixing bowl, whisk together the eggs and sugar until well combined and the mixture is slightly frothy.
- In a medium saucepan, gently heat the milk over medium-low heat until it’s warm but not boiling. You should be able to comfortably dip your finger in without burning.
- Stir the light sour cream into the warm milk until fully combined. Ensure the mixture is smooth.
- Slowly pour the warm milk and sour cream mixture into the egg and sugar mixture, whisking constantly to prevent the eggs from cooking. This process is called tempering.
- Once the milk mixture is fully combined with the eggs, add the chopped dark chocolate and cinnamon. Stir until the chocolate is completely melted and the mixture is smooth with an even chocolate distribution.
- Pour the custard mixture into individual ramekins or a baking dish.
- Place the filled ramekins or baking dish into a larger baking pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the ramekins or baking dish. This water bath helps to cook the custard gently and evenly.
- Transfer the baking pan to the preheated oven. Bake for about 35-45 minutes, or until the custard is set around the edges but still slightly jiggly in the center. You can test by inserting a knife into the center; it should come out clean or with very little custard clinging to it.
- Remove the custard from the water bath and let it cool to room temperature. Once cooled, you can refrigerate the custard for at least 2 hours to allow it to set completely before serving.
12. Optional Garnishing:
- Before serving, you can sprinkle a little extra cinnamon or top with some shavings of dark chocolate for added decoration and flavor.
Tips:
- Preheat your oven to 160°C (320°F) before starting to ensure it reaches the right temperature by the time you're ready to bake the custard.
- When combining the ingredients, make sure to whisk the eggs and sugar thoroughly until they are well blended. This will help achieve a smooth and creamy texture.
- Gradually add the milk and light sour cream to the egg mixture, whisking continuously. This will help prevent the mixture from curdling.
- Melt the dark chocolate gently using a double boiler or microwave. Be careful not to overheat the chocolate, as it can burn easily.
- For an extra smooth custard, consider straining the mixture through a fine sieve before pouring it into the baking dish.
- Bake the custard in a water bath to ensure even cooking and to prevent it from cracking. Simply place the custard dish in a larger pan filled with hot water.
- Check for doneness by gently shaking the baking dish. The custard should be set around the edges but still slightly wobbly in the center.
- Allow the custard to cool at room temperature before refrigerating. This helps in setting the custard perfectly for serving.
Your Caramilk baked custard is now ready to enjoy. The harmonious blend of flavors from the dark chocolate, light sour cream, and a hint of cinnamon creates a delightful dessert that will be the highlight of any occasion. Serve it warm or chilled, and savor every spoonful!
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.48g | 12% |
| Sugar 22g | 23% |
| Fat | |
| Fat 27g | 33% |
| Saturated 6g | 19% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 190mg | 34% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 0.10mg | 1% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 1.06ug | 44% |
| Vitamin C 0.54mg | 1% |
| Vitamin E 0.72mg | 5% |
| Vitamin K 0.64ug | 1% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.01mg | 1% |
| Iron, Fe 6mg | 50% |
| Magnesium, Mg 110mg | 25% |
| Phosphorus, P 180mg | 15% |
| Potassium, K 270mg | 8% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 1.13mg | 10% |
| Water | |
| Water 130g | - |
| * 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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