Baked Caramel Custard
I was meaning to make a simple custard. And then said, hey why not caramel custard. Just that this time I wanted to try baking it instead of steaming. Also I was too lazy to do a bain-marie. So this experiment actually turned out pretty nice. I made mini portions in my aluminium moulds good enough for 2 or 3 persons.
- Do NOT grease your moulds.
- Give it ample setting time in the fridge. I took mine out within a few hours. You could let it sit overnight.
- You can make these in individual moulds or just double the quantities and make it in a medium sized baking tin.
I cannot wait to get started.
1/ 2 cup milk
1/2rd cup Amul fresh cream
A pinch of salt
1tsp vanilla essence
3 tsps brown sugar (heaped)
To garnish just a sprinkle of:
Some Orange zest
Some Nutmeg powder
Some Cardamom powder
For the caramel:
1 tsp sugar for each Aluminium mould
Let’s start with the caramel.
Since my moulds were aluminium, I poured the sugar into each of them. I lit the gas on sim and heated the mould directly a little above the flame. Avoid touching the flame or the sugar will get dark and bitter.
Combine the milk, cream, and salt in a small utensil or microwave-safe bowl. Heat the mixture until small bubbles form around the edges. Simultaneously you’ll see a bit of steam rising from the surface. Switch off the gas once this happens and keep aside.
In a separate bowl, whisk together the eggs, vanilla and sugar. Now pour a little bit of the hot milk-cream over the egg mixture, stirring continuously.
Then pour the egg mixture into the remaining hot milk-cream, stirring vigorously. Your custard mixture is ready. Pour this mixture through a sieve into each mould, to eliminate any lumps/ traces of cooked egg.
Sprinkle some nutmeg powder, cardamom powder, grated orange zest.
Pre-heat your oven and bake at 160° C for about 30 - 40 minutes. Do keep checking at 25 mins. The custard should be set at the edges and have a bit of wobble at the centre.
Once done cool and refrigerate. Then carefully carve them out from the sides of the moulds. Place a plate on top firmly on the mould. Hold both the mould and plate and turn it upside down. Carefully remove the mould and you're ready to dig into all that caramel gooeyness!