A smooth, creamy custard topped with slightly bitter caramel, baked in a water bath for a silky, melt in the mouth texture.
Ingredients
- 70 g granulated sugar (for the caramel)
- 15 ml water (room temperature)
- 15 ml hot water (for the caramel)
- 400 ml whole milk
- 100 ml heavy cream (30 % fat)
- 1/2 tsp pure vanilla extract
- 3 pieces eggs (50 g each without shell)
- 70 g granulated sugar (for the custard)
- 1000 ml hot water (for the water bath)
Method
- Preheat the oven to 150 °C. Bring water to a boil for the water bath.
- In a saucepan, heat the milk, cream, and vanilla over low to medium heat until simmering.
- In a large bowl, whisk the eggs with the sugar until smooth. Slowly pour in the hot milk mixture while whisking continuously.
- Strain the mixture through a fine mesh sieve to remove any lumps. Pour it into the caramelized molds.
- Remove surface air bubbles with a culinary torch or the tip of a knife.
- Place the molds in an ovenproof dish at least 2 cm deep. Pour hot water halfway up the molds.
- Bake for 35 to 45 minutes, depending on the size of the molds, until the custard is set but still slightly jiggly.
- Remove the molds from the water bath and let them cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 2 h.
- Run a thin knife around the custard, then invert it onto a serving plate. The caramel will naturally flow over the top.
Nutrition
Per serving
- Energy
- 262 kcal
- Protein
- 7 g
- Carbohydrate
- 31.69 g
- Fat
- 11.78 g
- Fibre
- 0.6 g
- Calcium
- 111.64 mg
- Iron
- 0.16 mg
- Magnesium
- 14.35 mg