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Serves 4 to 6
You can make this in a single bowl or distribute in 4 or 6 oz ramekins or custard cups. It’s really just baked custard with a gloss of caramel. Make it the day before serving to give yourself time.
The stiffness (also called tenderness) of the custard depends on egg whites. If you like it stiffer, use another whole egg instead of just the yolk. Or, vice versa.
Important Tip: Be very careful making the caramel. Melted sugar is Very Hot: add Very Hot water Very Slowly, drop by drop.
The Caramel
½ cup sugar
2 or 3 tsp water
2 to 4 tbs water
The Custard
2 cups whole milk
¼ to ½ cup sugar or honey to taste
1/8 tsp salt
2 to 3 beaten whole eggs or 4 egg yolks
1 tsp vanilla, sherry, lemon zest , or Amaretto
(if using vanilla, 1/8 tsp nutmeg, optional)
The Caramel
1. In a heavy, stainless steel saucepan, mix the sugar and 2 or 3 tsp water and melt over medium-low heat, stirring occasionally, 8 to 10 minutes.
2. When the sugar starts to dissolve, heat a quantity of water in the microwave until boiling, about 2 minutes.
3. When sugar is all melted and appears straw-colored, add hot water DROP BY DROP until the mixture is syrupy, about 2 to 4 tablespoonsful.
4. Remove from heat and pour into the custard bowl or cups. Tilt cups to distribute the caramel evenly and set aside.
The Custard
Preheat oven to 325 degrees F.
1. Combine milk, sugar and salt in a large bowl.
2. Beat together the eggs and egg yolks.
3. Whisk together and add the vanilla or whatever.
4. Pour into the caramelized bowl or cups, place in a baking pan with an inch or more of water in it and place in the oven.
5. Bake for an hour, or until a knife inserted between the side of the container and the custard comes out clean.
6. Remove from oven and allow to cool to room temperature. Store in refrigerator until ready to serve.
7. Before serving, set bowl or cups briefly in hot water to release the caramel. Turn out on desert plates and serve. Garnish with whipped cream if desired.
Variation: To make a Caramel Custard, just thin the carmel somewhat more, cool and mix with the custard before baking.
Source: Adapted from “Joy of Cooking”, original edtion © Bobs-Merrill.
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