A Melt-in-Mouth Wonder
Who doesn’t love caramel custard!!! I love it and I haven’t met a single soul who does not. I have been wanting to make this for a very long time. I just have never actually made it though it’s a really simple to make dish and heavenly at the same time. To add to it I bought these ramekins at World Market the other day and was dying to use it. What better dish to break in the ramekins with – caramel custard / pudding.
Amit and I were watching the eight create channel on TV the other day and the chef was preparing the caramel custard / pudding. The name of the cook is Andreas Viestad. He was making Scandinavian Creme Caramel. It looked perfect and he seemed to really enjoy the creme caramel he had made. I tried to remember the ingredients and directions but then that was a few days back. And so I had to engage in a long and time-consuming internet search. And yes I was definitely successful, why else would I be posting this recipe right… So here’s the recipe for an awesome yet simple caramel custard / caramel pudding / creme caramel. It serves two and takes about 40 – 60 minutes.
- 1/4 cup sugar
- few drops of lemon juice
- 2 eggs
- 1/2 vanilla bean
- 1/2 cup milk
- 1/2 cup heavy cream
- Place the sugar in a sauce pan with a few drops of lemon juice and heat it on a slow flame until it makes a rich caramel syrup.
- Once the caramel is a rich golden color, pour it in the ramekins quickly before the syrup stiffens and swirl the ramekins till the mold is covered with a layer of the caramel.
- Heat the milk and cream in another saucepan. Make sure that you do not bring this to a boil. You just need it warm.
- Split the vanilla bean and scrape the seeds. Add both the seeds and the bean to the milk/cream.
- While the milk and cream are getting warm, beat the eggs with a fork or whisk. You do not want to use an electric beater.
- Strain the milk / cream mixture into the eggs slowly.
- Add the leftover caramel into the mixture.
- Bake in water bath at 300 deg F for 40 minutes or until the custard is set in the middle, covered with foil.
- Chill the ramekins and unmold the pudding.
- Use a knife to help unmold the pudding.
We had this both when it had just cooled and when it was chilled and it was delicious either way. Hope you enjoy this recipe as much as we did. And thank you for reading the post.