Caramel Flavored Custard
Caramel Flavored Custard is a delectable dessert that is sure to satisfy your sweet tooth. This creamy and rich dessert is perfect for any occasion and is easy to make. The key ingredient in this recipe is the caramel, which gives the custard its distinct flavor.
To make this delicious dessert, you will need the following ingredients per serving:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 large eggs
- 1/4 teaspoon vanilla extract
To start, preheat your oven to 325°F. In a small saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves. Increase the heat to high and cook until the mixture turns a deep amber color, about 5-7 minutes. Pour the caramel into a 6-ounce ramekin and swirl to coat the bottom.
In a medium saucepan, heat the milk and cream over medium heat until it just begins to simmer. In a separate bowl, whisk together the eggs and vanilla extract. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
Pour the custard mixture over the caramel in the ramekin. Place the ramekin in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekin. Bake for 35-40 minutes, or until the custard is set but still jiggles slightly in the center.
Remove the ramekin from the water bath and let it cool to room temperature. Once cooled, cover the ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight.
When ready to serve, run a knife around the edge of the ramekin to loosen the custard. Invert the ramekin onto a plate and serve.
This Caramel Flavored Custard is a perfect dessert for any occasion. The creamy custard is infused with the rich flavor of caramel, making it a decadent treat that is sure to impress. The texture is smooth and silky, and the appearance is stunning with the caramel layer on the bottom. The taste is sweet and indulgent, with a perfect balance of caramel and custard flavors.
Type: Dessert
Ingredients: Sugar, Milk, Cream
