Caramel Custard with Dark Caramel Sauce
Silky baked egg custard with a glossy layer of homemade caramel.
This caramel custard bakes gently in a water bath for a smooth, delicate set. A dark amber caramel forms the sauce in each ramekin, while the custard itself is sweetened more lightly. Pour hot milk slowly into the eggs while whisking to reduce lumps, then strain the mixture before baking. Chill thoroughly and loosen the edges before turning each custard out. Heat oven to 160°C (325°F). Set six 150-ml ramekins in a deep roasting pan. Heat caramel sugar in a dry saucepan over medium heat, swirling the pan until deep amber. Divide carefully among ramekins. Heat milk in a saucepan until steaming but not boiling. Whisk eggs, custard sugar, vanilla and salt. Gradually whisk in hot milk. Strain through a fine sieve.
Recipe card
Caramel Custard with Dark Caramel Sauce
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare ramekins
Heat oven to 160°C (325°F). Set six 150-ml ramekins in a deep roasting pan.
Make caramel
Heat caramel sugar in a dry saucepan over medium heat, swirling the pan until deep amber. Divide carefully among ramekins.
Warm milk
Heat milk in a saucepan until steaming but not boiling.
Mix custard
Whisk eggs, custard sugar, vanilla and salt. Gradually whisk in hot milk. Strain through a fine sieve.
Bake in water bath
Pour custard over caramel. Add hot water to roasting pan halfway up ramekins. Bake 40 to 50 minutes until edges are set and centres have a slight wobble.
Cool and chill
Remove ramekins from water bath. Cool, then refrigerate at least 4 hours. Run a knife around edge and invert to serve.
How to tell when it is ready
Remove ramekins from water bath. Cool, then refrigerate at least 4 hours. Run a knife around edge and invert to serve.
Tips
- Heat oven to 160°C (325°F).
- Heat caramel sugar in a dry saucepan over medium heat, swirling the pan until deep amber.
- Heat milk in a saucepan until steaming but not boiling.
- Whisk eggs, custard sugar, vanilla and salt.
Troubleshooting
- If caramel crystallises, add a teaspoon of water and melt gently.
- If custard has bubbles, strain it and bake at a lower temperature next time.
Substitutions
- Use lactose-free whole milk.
- Use vanilla bean paste in place of extract.
Variations
- Add orange zest to the custard.
- Use a pinch of cardamom.
Serving suggestions
- Serve with fresh berries.
- Add orange segments.
- Offer coffee.
- Garnish with mint.
Make ahead
Prepare components ahead and store safely. Keep covered and refrigerated up to 3 days.
Storage
Keep covered and refrigerated up to 3 days.
Food safety
Keep egg and milk custard refrigerated; do not leave out longer than 2 hours.
Frequently asked questions
Can I make caramel custard ahead?
Yes. Bake and chill up to 2 days ahead; unmould just before serving.
How should I store caramel custard with dark caramel sauce?
Keep covered and refrigerated up to 3 days.
Serve with fresh berries. Keep covered and refrigerated up to 3 days.
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