caramel egg custard recipe

Written ByJenny Smyth Posted on
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The Best caramel egg custard recipe

I’m so excited to share with you one of my family’s favorite desserts, caramel egg custard. This classic recipe has been a staple in our household for years, and for good reason – it’s incredibly easy to make, yet packs a punch of flavor that’s sure to impress.

I’ve been making this recipe since my kids were little, and now that they’re all grown up, they still request it whenever we have family gatherings. There’s just something about the combination of the smooth custard, the gooey caramel sauce, and the flaky pastry crust that makes it irresistible.

And the best part? It’s actually quite healthy compared to other desserts out there – eggs are a great source of protein, and the milk adds calcium to your diet.

Plus, it’s just so much fun to make with the kids – we love cracking those eggs into the mixture and watching the magic happen as it bakes in the oven. My kids are all grown up now, but I still love making this recipe for them when they come home to visit – it’s a special treat that never fails to put a smile on their faces.

Caramel Egg Custard

Caramel Egg Custard

4.6 from 924 votes

A silky, smooth egg custard topped with a rich caramel sauce. This classic dessert is gently baked in a water bath to achieve a delicate texture and a sweet, glossy caramel finish.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Caramel

1/2 cup (100g) granulated sugar
2 tablespoons water

For the Custard

2 large eggs
2 large egg yolks
1/3 cup (65g) granulated sugar
1 1/2 cups (360ml) whole milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 325°F (160°C).
2In a small saucepan over medium heat, combine 1/2 cup sugar and 2 tablespoons water.
3Cook without stirring until the mixture turns a deep amber color, about 5 to 7 minutes, swirling the pan occasionally for even caramelization.
4Immediately divide the hot caramel evenly among four ramekins, tilting each to coat the bottom.
5Set the ramekins aside to cool and harden while you prepare the custard.
6In a medium bowl, whisk together 2 large eggs, 2 large egg yolks, and 1/3 cup sugar until well combined but not frothy.
7In a small saucepan, heat the milk over medium heat until it is steaming but not boiling, with small bubbles forming around the edges, about 3 to 4 minutes.
8Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
9Stir in the vanilla extract.
10Strain the custard through a fine-mesh strainer into a clean bowl to remove any solids.
11Divide the custard evenly among the ramekins over the hardened caramel.
12Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
13Bake for 35 to 40 minutes, until the custards are set but still jiggle slightly in the center when shaken.
14Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours before serving.
15To serve, run a thin knife around the edge of each ramekin, invert onto a plate, and lift off the ramekin to reveal the caramel sauce that flows over the custard.

🔧Equipment

4 (6-ounce) ramekins
Small saucepan
Medium mixing bowl
Whisk
Fine-mesh strainer
Large baking dish
Kettle or pot for hot water

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10g💛Saturated Fat: 4g❤️Cholesterol: 220mg🧂Sodium: 95mg🌾Total Carbs: 38g🥦Dietary Fiber: 0g🍬Sugars: 36g🥩Protein: 9g

📝Notes

For best results, use room temperature eggs and milk to ensure a smooth custard. The caramel can be made a day ahead; store the ramekins covered in the refrigerator.

Watch Video Of How Caramel Egg Custard Works

This caramel egg custard recipe is always a hit with my family – whether we’re having a big gathering or just need a sweet treat after dinner. It’s so easy to make and is perfect for any occasion.

Plus, with its creamy texture and gooey caramel sauce, it’s sure to become a staple in your household too. One thing I love about this recipe is that you can customize it however you like – add nuts or chocolate chips for an extra-special treat or use different types of milk for varying flavors.

The possibilities are endless! And don’t worry if you mess up – like me when I first started making this recipe years ago – because practice makes perfect and your family will still enjoy every bite.

❓ Frequently Asked Questions About Caramel Egg Custard

1.

What is caramel egg custard?
Caramel egg custard is a classic dessert made with eggs, milk, sugar, and flour, baked in a flaky pastry crust and topped with a gooey caramel sauce.

2.

Is this recipe suitable for vegetarians?
Yes, this recipe is suitable for vegetarians – just be sure to use vegetarian-friendly ingredients like vegetable-based gelatin or agar agar instead of traditional gelatin.

3.

Can I make this recipe gluten-free?
Sure thing! You can substitute gluten-free flours like almond flour or coconut flour in place of traditional wheat flour.

4.

How do I store leftover caramel egg custard?
To keep your leftover custard fresh for longer, store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When you’re ready to serve, simply thaw it overnight in the fridge or reheat it gently over low heat.

5.

Can I make this recipe ahead of time?
Yes! You can prepare the custard mixture up to a day ahead of time and store it in an airtight container in the fridge until you’re ready to bake it.

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