Caramel Custard

CaramelCustard

Looking for the perfect treat to serve this New Years Eve? This Caramel Custard is wonderful if you are serving twelve guest or just two. It’s smooth and creamy – okay, honestly it’s basically pudding; but oh, so grown up! Seriously, you’ll be amazed at how scrumptious the smooth texture and slightly sweet vanilla flavor of this custard is!

Custard

2 cups milk
1/2 cup white sugar, divided
6 egg yolks
1/4 cup tapioca flour (can use regular all-purpose flour if you prefer)
Pinch of salt
1 tsp Vanilla
1/4 cup butter

Pour milk and half the sugar (1/4 cup) in a sauce pan and warm over medium heat, stirring occasionally.

While milk is heating up, place egg yolks in bowl and add the remaining sugar (1/4 cup). Beat until light and fluffy. Add flour and salt and beat until well combined.

Once the milk is quite warm to the touch, temper the eggs by doing the following:

While beating the egg mixture, pour in a small amount of the warm milk (approximately 1/3 cup). Beat for a second or two and then add a small amount of milk again. As you continue to beat the egg mixture add more and more milk slowly. This raises the temperature of the eggs gradually so that they cook without becoming scrambled eggs.  Once half the milk mixture has been added to the egg mixture, pour everything from the bowl into the sauce pan, combining all the eggs in with the milk.

Place the sauce pan back on the heat and whisk continuously until the mixture begins to boil. Keep whisking and cook for one minute.

Remove from heat. Add vanilla and butter. Whisk until the butter has fully melted and mixed into the custard.

Pour custard into any dish you like – ramekins, small bowls, or even fancy party glasses! Before refrigerating the custard, place wax paper or plastic wrap directly on top of the custard. This prevents a skin from forming.

Get the Look!

Making the Caramel Custard as shown is super simple!

1) Pick up some totally cute skinny champagne glasses (these are 6 ounces each).

2) Turning the glass upside-down, trace the size of the top onto a sheet of wax paper and cut the circles out. These will be used at the very end to cover the custard so a skin doesn’t form.

3) I just used caramel out of a squeeze bottle and squeezed it directly into the glasses where I wanted it. Place the glasses in the refrigerator so that the caramel will set up and not run while making the custard.

4) Make custard!

5) As the custard cools in the sauce pan, pour a small amount of lime juice in one bowl and poured a small amount of sugar into a second bowl. I used Sugar-In-The-Raw because of it’s big crystals, and it’s slightly caramel-y flavor (since the molasses hasn’t been removed). This kind of sugar is called Turbiando sugar. But any kind of sugar will work. Working each glass in turn, flip the glass upside-down and dipped the rim in the lime juice first and then in the sugar.

6) To keep the glasses looking clean, pour the slightly cooled custard into a Zip-loc bag and, after sealing it shut, snip a hole in the corner. Using this to pour the custard into the glasses means you don’t have to worry about ruining the beautiful sugar along the top edges of your glasses. Refrigerator custard until ready to serve!

 

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