Baked Egg Custard with Caramel

Name: Baked Egg Custard with Caramel
Total time: 3000 s
Yield: 6 ramekins
Ingredients: 3/4 cup sugar (160 grams); 6 tablespoons water; 2 cups whole milk (500 ml); 2 vanilla beans; 3 eggs; 3 tablespoons light brown sugar (35 grams)

Aux Douceurs D'Axelle @AxelleLP78

A simple dessert recipe with eggs that brings back childhood memories.

Aux Douceurs D'Axelle @AxelleLP78

A simple dessert recipe with eggs that brings back childhood memories.

Saved

Ingredients

50 minutes

6 ramekins

For the caramel
3/4 cupsugar (160 grams)
6 tablespoonswater
For the custard
2 cupswhole milk (500 ml)
2vanilla beans
3eggs
3 tablespoonslight brown sugar (35 grams)

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Steps

50 minutes

1

Make the caramel: In a saucepan, combine the sugar and water. Cook over medium heat until it turns a rich caramel color.
2

Pour the caramel into the ramekins and set aside.
3

For the custard: In a saucepan, heat the milk and vanilla seeds. As soon as it starts to simmer, remove from heat and let steep for 5 to 10 minutes.
4

Meanwhile, in a mixing bowl, whisk the eggs and brown sugar until the mixture is pale and creamy.
5

Add the infused milk to the egg mixture and stir to combine.
6

Strain the mixture through a fine mesh sieve, then pour it into the ramekins.
7

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a water bath.
8

Bake at 300°F (150°C) for 50 minutes, or until the tops are lightly golden. Remove from the oven and let cool completely. Cover and refrigerate for at least 4 hours, or overnight for best results. Enjoy your dessert!