Caramel Custard
15m prep 30m cook 55m ready
A silky baked caramel custard made with eggs, half-and-half, and a deep amber caramel, finished with a pinch of flaky sea salt if desired.
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 13.1 mg
- Iron: 0.2 mg
- Magnesium: 2.05 mg
- Phosphorus: 25.6 mg
- Potassium: 24 mg
- Zinc: 0.16 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 177 ml sugar
- 59.1 ml water
- 1.23 ml lemon juice
- half-and-half
- eggs
- salt
- vanilla
- flaky sea salt
Let's Cook
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Step 1.
5 servings
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Step 2.
Proceed as for Baked Custard, omitting the sugar. Heat the half-and-half gently but do not combine yet with the eggs and salt.
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Step 3.
To prepare the caramel, heat ¾ cup sugar, ¼ cup water, and ¼ teaspoon lemon juice or vinegar in a deep heavy saucepan (use one that seems larger than necessary, as the caramel will bubble up quite a bit) over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the syrup to a rolling boil; cover the pan and boil for 2 minutes. Uncover the pan and cook until the caramel begins to darken. When the caramel turns deep amber, remove from the heat and add a little of the half-and-half, stirring. Be careful—the caramel will bubble furiously. Continue adding the half-and-half a little at a time until completely incorporated. If the caramel seizes up, return to low heat and stir until dissolved.
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Step 4.
Let the caramel mixture cool for 10 minutes, then whisk into the eggs as directed above and add the vanilla. Strain the custard through a fine-mesh sieve. Proceed as directed, baking the custards for 25 to 30 minutes. When ready to serve, sprinkle the tops of the custards with (flaky sea salt), if desired.
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