Thursday, March 4, 2021

Caramel Custard


Caramel Custard

Served hot or chilled, this classic caramel iced is both a comforting and elegant dessert.


  • 4 free-range egg yolks
  • 75g / 2½ oz caster sugar
  • 120g / 4oz of granulated sugar
  • 4 large oranges, zest only
  • 500 ml / 17 fl oz whole milk
  • 3 free-range eggs


First, combine the zest and powdered sugar to a fine powder in a food processor.

Then, put the mixture of orange zest and powdered sugar in a saucepan, add the milk and reheat together, stirring occasionally, until just below simmering point. Turn off the heat, cover with a lid and let steep for at least an hour.

Put the granulated sugar in a heavy-bottomed saucepan and add 3-4 tablespoons of cold water. Bring to a boil and cook slowly until the sugar turns into a richly colored caramel.

Pour the caramel into the base of the four dariole molds and let cool.

Preheat the oven to 150 ° C / 300 ° F / gas 2.

Place the eggs and yolks in a spacious bowl, beat together lightly, then strain through the orange infused milk. Gently beat the mixture until well combined. Remove any suds from the surface with a spoon and strain the mixture to make it smooth.

Pour the mixture into the molds covered with caramel and fill to the brim. Place them in a deep roasting pan and fill them with hot (not boiling) water, so that it rises out of the molds about three-quarters of the way up. Carefully place the pan in the oven and loosely lay a sheet of aluminum foil flat on the surface of the pans, but do not set it down. Bake in the oven until the flans are just set (about 40 minutes) - lightly press a finger on the surface or shake them lightly; they should wobble gently.

Remove from the oven, remove from the roasting tin and let cool. Cover each mold with a small sheet of cling film and let cool in the refrigerator for at least two hours.

To unmold, run a small knife around the edge of the custard and flip it onto individual shallow dishes. Happy Cooking Time.