Classic Caramel Custard / Crème Caramel
Serves: 6-8
Ingredients
For the Caramel:
1 cup granulated sugar
¼ cup water
1 tbsp lemon juice – prevents crystallization
For the Custard:
4 large eggs + 2 egg yolks – extra yolks make it richer
1 can 400ml evaporated milk
1 can 397g sweetened condensed milk
1 cup whole milk
2 tsp vanilla extract
Pinch of salt
Instructions
1. Make the caramel:
In a heavy saucepan, combine sugar, water, and lemon juice. Don’t stir once it heats.
Cook on medium heat, swirling pan occasionally, until it turns deep amber – like honey color. Takes 8-10 mins. Watch it closely; it burns fast.
Immediately pour into your mold/loaf pan 8×4 inch or 6-inch round cake tin. Tilt to coat the bottom evenly. Set aside to harden. It’ll crack – that’s normal.
2. Make the custard:
Preheat oven to 160°C / 320°F.
In a bowl, gently whisk eggs + yolks until just mixed. Don’t beat or you’ll get bubbles.
Add evaporated milk, condensed milk, whole milk, vanilla, and salt. Whisk gently until smooth.
Strain the mixture through a fine sieve into another bowl. This is key for that silky, lump-free texture you see in the pic.
3. Bake in a water bath ‘bain-marie’:
Pour strained custard over the hardened caramel in your mold.
Place the mold in a larger baking tray. Fill the outer tray with hot water halfway up the sides of the custard mold.
Cover the custard loosely with foil to prevent a skin from forming.
Bake 50-60 mins for a loaf pan, or 40-45 mins for a round tin. It’s done when the edges are set but center still has a slight jiggle.
4. Chill and unmold:
Cool to room temp, then chill in the fridge at least 4 hours or overnight. This sets it firm.
To serve, run a thin knife around the edges. Place a serving plate on top and quickly flip. Tap the mold – the caramel will release and flow down like in your photo.
Pro tips:
No bubbles: Straining + gentle mixing + water bath = that glassy-smooth cut you see. Bubbles make it spongy.
Caramel color: Go darker than you think. Light caramel tastes just sweet. Deep amber gives that slight bitter balance.
Doneness test: Insert a knife 1 inch from edge. If it comes out clean, it’s done. Center will finish setting as it cools.
Eggy taste: Use vanilla and don’t skip the pinch of salt. Also don’t overbake – that makes it eggy.
Variations:
Leche Flan style: Use 10 egg yolks + 1 can condensed milk + 1 can evaporated milk. No whole milk. Ultra rich.
No oven: Steam it covered on low heat for 45-50 mins.
