Hello!
Welcome to my Kitchen. For my first post I will be sharing with you my favorite dessert.
The Caramel Custard
Caramel custard is steamed, not baked. The caramel topping of caramel custard is a syrup made by melting the sugar directly in the pan – where the custard will be steamed.
There are only two steps involved in making caramel custard. First is caramelizing the sugar and second is steaming the custard and caramelized together in the pan.
Ingredients:
- 2 cups sugar
- 12 egg yolks
- 2 cups evaporated milk
- 2 cups sweetened condensed milk
- Pinch of salt
Procedure:
- In each pan, place 3 tablespoons sugar. Set pan over the stove on low heat, by using tongs move pan repeatedly over flames until sugar melts and the color turns golden. Continuously tilt and swirl the pan to ensure even melting and to distribute melting liquid at bottom of mold. Remove from heat and allow caramel to cool and harden.
- In a medium bowl, combine egg yolks, evaporated milk and condensed milk. Gently stir in a circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared pan.
- Cover pan with foil, on an oven-safe dish fill it with about 1-inch of water (water bath). Bake in a 375 F oven for about 50 minutes to 1 hour or until toothpick inserted in the middle of custard comes out clean. Remove from oven, allow to cool and refrigerate to set. To serve, flip over the pan on a serving plate, with the caramel on top.
Note:
Never beat the egg-milk mixture but stir gently in one circular motion to prevent bubbles. The real secret to smooth and creamy caramel custard is straining the egg-milk mixture with a cheesecloth before pouring into molds.
What is your favorite dessert? Let me know in the comment section below and will cook it here in our kitchen. Thank you.
My Kitchen 