yesterday i baked a classic caramel custard. it is one of my most
favorite desserts, so smooth and velvety, deliciously melting on the tongue yet easy enough to make. but since the baking time can be up to 3 hours i don't make it often. however, thanks to @qurator for the little push to get me going, today we are in for a real treat.
so let's get started
the ingredients
6 dl whole milk
3 dl heavy cream
8 medium eggs
1.5 dl + 5 Tbsp sugar
1 vanilla bean or 1-1.5 tsp vanilla extract
the procedure
first make the caramel.
melt 1,5 dl sugar over medium heat. don't be in a hurry and use high heat or the caramel will burn and become dark and a little bitter, what we want is a golden brown caramel.
as the sugar starts to melt stir it a little until totally liquid. quickly pour it evenly in the bottom your form. i am using a bread pan.
next combine the milk, cream, 5 Tbsp sugar and vanilla in a saucepan. if you are using a vanilla bean, split it and scrape it and use everything. then heat until nearly boiling. set aside to cool.
i am using vanilla extract so i just warm the mixture a little to dissolve the sugar.
break the eggs in a bowl and whisk thoroughly. don't use a mixer as we don't want air bubbles.
strain the beaten eggs into the milk-cream mixture. if any egg whites have not been fully beaten don't worry, they will be held back by the strainer.
if you used a vanilla bean then there is no need to strain the eggs. just add them and strain everything afterwards. just make sure the milk-cream mixture has cooled sufficiently or the result will be grainy. that is not cool. on the other hand, if the mixture is still warm, say around 50 C, the baking time will be less and the sooner you can enjoy the prized custard!
pour the egg-milk-cream mixture over the now hard caramel. if you used a vanilla bean remember to use the strainer now.
place the form in baking pan sufficient to make a water bath. fill the water bath with hot but not boiling water about one third up the sides of the custard form.
bake at 120 C for 2 hours
test by touching the surface with a wet spoon. the custard is ready when it is no longer liquid. depending on how warm the custard mixture and the water bath was to begin with it wil likely need more baking time. if you are in doubt it is better to avoid baking too long than too short. a perfectly done custard melts in the mouth and slides effortlessly down the throat. you will be so enthralled with the taste and smoothness you won't even notice you finished your serving in no time and will be wanting more
but hold on, not so fast! first the custard needs to cool and firm up a little more. you can put it in a cold, not icy water bath if you are in a hurry but you can also make it a day in advance of a special meal and serve it the next day.
when you want to serve it place a suitable tray over the top of the form and quickly flip it upside down. you will hear the custard slide out of the form. lift it away and
voila. behold the venerated caramel custard. enjoy!!
just don't let the accolades go to your head. after all, it wasn't that difficult to make. you just had to take it low and slow
