Caramel custard has different names as listed below:
Ingredients
500 ml full creamed liquid milk or reconstituted milk (I like it creamy and fatty)
- Crème caramel
- Flan (used mainly in North America and Spanish-speaking countries)
- Leche flan or milk flan ('Leche' means milk and this name is commonly used in Philippines and some Latin American countries)
- Milk pudding or Condensed milk pudding (Wikipedia, 2012)
Baked caramel custard is similar to the traditional steamed caramel custard with only some slight differences in the taste and appearance. Well, if you are just an eater, you might not notice the difference but if you like to eat and analyse the taste of the food at the same time, then you will notice the difference. Both are tasty in any way! The ingredients are super simple and there can't be anything easier than this. OK, lets bake this together...
Ingredients
500 ml full creamed liquid milk or reconstituted milk (I like it creamy and fatty)
200 ml sweetened condensed milk
4 medium-sized eggs
1 tablespoon vanilla essence (You can use extract or essence or the vanilla beans)
White sugar for making caramel
(I came up with the above quantities through testing)
Method
1. Prepare caramel and pour in your mould. The caramel (using the dry method) can be prepared by simply heating the sugar over medium heat until it turns golden brown. Do not stir the caramel but you can swirl the pan to melt the sugar evenly. The sugar will first melt, then boil slightly. When it turns golden brown, immediately remove from heat and pour in mould. Do not overcook, or else it will turn bitter.
I have used a glass soufflé mould of diameter 17 cm and depth 7 cm. The size of the mould is very important. Do not use a large mould or pan for only a small volume of custard mixture. This is one reason why caramel custards break in the middle while unmoulding.
2. Place all the ingredients in a large bowl and whisk with a balloon whisk until well combined. Since I have used condensed milk, I did not add extra sugar.
3. Strain the mixture to remove the chalazae of the eggs.
4. Pour in mould. Cover with foil and make small holes on top of the foil by pricking it with a skewer. The foil will prevent the top of the custard from browning while the holes will prevent build up of steam inside. Steam bake at 200°C for 1 hour or until set. Steam bake or baking 'Au bain marie' means baking in a pan containing hot water in the oven.
5. Let stand for 15-20 minutes at room temperature. Un-mould while still warm.
6. Chill for 12 hours then serve. You can decorate with fresh strawberries or orange slices but I prefer it plain.
Variations
I have seen people adding cocoa powder in the custard to make chocolate caramel custard. No idea how it tastes like but you can definitely give it a try. You can serve the plain caramel custard with either
1 tablespoon vanilla essence (You can use extract or essence or the vanilla beans)
White sugar for making caramel
(I came up with the above quantities through testing)
Method
1. Prepare caramel and pour in your mould. The caramel (using the dry method) can be prepared by simply heating the sugar over medium heat until it turns golden brown. Do not stir the caramel but you can swirl the pan to melt the sugar evenly. The sugar will first melt, then boil slightly. When it turns golden brown, immediately remove from heat and pour in mould. Do not overcook, or else it will turn bitter.
I have used a glass soufflé mould of diameter 17 cm and depth 7 cm. The size of the mould is very important. Do not use a large mould or pan for only a small volume of custard mixture. This is one reason why caramel custards break in the middle while unmoulding.
2. Place all the ingredients in a large bowl and whisk with a balloon whisk until well combined. Since I have used condensed milk, I did not add extra sugar.
3. Strain the mixture to remove the chalazae of the eggs.
 |
| Straining is a must here!! |
4. Pour in mould. Cover with foil and make small holes on top of the foil by pricking it with a skewer. The foil will prevent the top of the custard from browning while the holes will prevent build up of steam inside. Steam bake at 200°C for 1 hour or until set. Steam bake or baking 'Au bain marie' means baking in a pan containing hot water in the oven.
5. Let stand for 15-20 minutes at room temperature. Un-mould while still warm.
6. Chill for 12 hours then serve. You can decorate with fresh strawberries or orange slices but I prefer it plain.
.
.
.
.
.
.
Variations
I have seen people adding cocoa powder in the custard to make chocolate caramel custard. No idea how it tastes like but you can definitely give it a try. You can serve the plain caramel custard with either
- Canned fruits
- Fresh cream
- Dulce de leche
- Fresh grated coconut
Your baked caramel custard looks very smooth and yummy. Love to eat this with DDL :D
ReplyDeleteYour baking instructions are very precise and helpful.
Thank you very much zoe :-) Your comment encourage me a lot :-)
DeleteThis is a gorgeous caramel custard. I've never made one before and thanks for sharing your recipe. :) I know my kids would love this.
ReplyDeleteThank you amy :-) I can eat the whole thing myself :D can be easily made from scratch and yet heaven in taste
DeleteHi first time i made did not break...today i made it again but it broke on turning over...
ReplyDeleteplease advise why did it break..
did you fill the mould enough? Did you bake it until completely set? or it was still too hot when you unmould it?
DeleteNashreen can u make more recipe. I am a new follower and i tried all ur recipe and i want to know how to make croissants please.
ReplyDeletehi can u make some jalebi recipe or mawa samousa :)
ReplyDeleteI rarely make indian sweets. but i'll definitely make it one day and post if the recipe i have is good, but first i'll need to test the recipe i have.
Delete