Caramel Custard

Whether you call it Caramel Custard, Crème Caramel, or Caramel Flan, this decadent velvety dessert has always been a big hit with my guests at all the parties I have hosted. It is my favorite too because of the ease of preparation.

It is a French dessert with a layer of clear caramel sauce over the egg custard. It is quite simple to prepare with just a handful of ingredients like milk, eggs, sugar, and vanilla extract. The cooking method used is double boiling or the Bain Marie technique. I always prepare it a day in advance so that the custard has enough time to set and a chilled dessert tastes better.

Go ahead and try this sure-shot recipe on your special occasions. Let your family and guests indulge in it while you earn brownie points for your efforts!! Do not be surprised if you see some people licking and lapping their dessert bowls stealthily……;-))

RECIPE OF CARAMEL CUSTARD

Preparation time: 15 minutes

Cooking time: 35 minutes

Cooling time at room temperature: 2 hours

In refrigerator: 3 hours

Servings: 3

Ingredients

For Caramel Sauce

Sugar: ½ cup

Water: 2 tablespoons

For Egg Custard

Eggs: 2 whole

Milk: 1 cup (250 ml)

Sugar: ½ cup

Vanilla extract: ¼ teaspoon

Grated nutmeg or cinnamon powder (optional): ¼ teaspoon

Tip – All the ingredients should be at room temperature.

Directions step by step:

1. In a heavy bottom steel pan, caramelize sugar on medium heat by continuously stirring and swirling the pan till the color changes to amber and no crystallized sugar remains. Add 2 tablespoons of water to the caramelized sugar and stir to form a clear sauce. Pour the sauce into the mould you will be preparing for the egg custard. The sauce will set and harden in the mould within a few minutes.
2. Break 2 whole eggs in a different bowl and beat it till it becomes fluffy.
3. Add sugar, milk, and vanilla extract to the beaten eggs. You can either mix cinnamon powder or grate a little nutmeg to the mixture depending on the flavour you prefer.
4. Pour the egg, milk, and sugar mixture over the hardened caramel sauce and cover the mould with aluminum foil.
5. In a water bath, keep a stand in its center and put the mould over it. Pour hot water into the water bath such that water comes halfway through the mould. Cover the water bath with a lid. Put the heat on high for 10 minutes and then reduce the heat to medium. Let the custard cook undisturbed for 35 minutes. If you insert a knife into the custard, then it should come out clean. It is a sign that the custard is cooked; though the center may look jiggly.
6. Let the mould be in the hot water for 10–15 minutes and later let it cool outside the water bath till it reaches room temperature.
7. Refrigerate the custard for at least 3 hours to completely set.
8. To unmould, run a knife around the rim of the mould and invert it onto the dessert plate. Now enjoy the chilled luscious dessert!!

-Nivedita Chitnis is an Indian writer, co-author, and HR professional. Her writings focus on social issues. She enjoys reading, cycling, and dabbling in culinary experiments.