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Old Fashioned Caramel Custard Recipe

Old Fashioned Caramel Custard Recipe
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Serving : 8
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Prepare the ingredients before making Old Fashioned Caramel Custard in your home. Then, follow these steps below to serve Old Fashioned Caramel Custard for your family or friends.

Ingredients: Old Fashioned Caramel Custard

  • Caramel Sauce
  • 50 grams Sugar
  • 1 tbsp Water
  • 1 tbsp Boiling water
  • Custard
  • 400 ml Milk
  • 80 grams Sugar
  • 4 Eggs
  • 10 drops Vanilla oil
  • 1 tsp Brandy
  • 1 tsp Rum

How to Make Old Fashioned Caramel Custard

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Old Fashioned Caramel Custard in your home by yourself.

    Step 1
  • Put the sugar and water for the caramel in a sauce pan, stir gently and put on the heat. When you stir do not let the mixture touch the side of the pan. Do not stir while heating.
  • Step 2
  • When the bubbles thicken and the colour of the sugar mixture near the side of the pan starts to change move the sauce pan around (without stirring) to even out the colour of the caramel.
  • Step 3
  • This is still golden brown in this photo. Continue to heat until the caramel is dark brown. After this you will have to add hot water. Measure the hot water and heat water in a microwave.
  • Step 4
  • Remove the pan from the heat when the caramel is dark brown like this. Reduce the caramel until the it is dark brown and starts to smoke a bit! From this point move quickly.
  • Step 5
  • Add 1 tablespoon of hot water into the pan (the caramel spits so be careful not burn yourself). Move the pan around and stir the caramel with a spoon to even.
  • Step 6
  • After this step pour the caramel into cups. You don't need fill the bottom of the cups. Just fill about 1/3 to 1/2 of the bottoms. It will harden after a while.
  • Step 7
  • Pour the milk into a sauce pan and add 1/2 of the sugar. Start to heat and turn off the heat when it starts to bubble around the side of the pan. Pre-heat the oven to 140°F Celsius.
  • Step 8
  • Meanwhile crack the eggs into a bowl and beat. Add the sugar and mix. Do not whisk the eggs but just beat.
  • Step 9
  • Add the vanilla oil, brandy and rum and stir well. If you don't have vanilla oil, use vanilla essence. Use either brandy or rum.
  • Step 10
  • Stir the warmed milk gently and pour into the egg mixture. Make as few bubbles as possible!
  • Step 11
  • Pour the mixture through a sieve. Heat water in a kettle for a bain-marie (to about 50°C).
  • Step 12
  • Arrange the 6 cups on a baking tray and pour the custard into each. If you fill the cups too full you will make 8. If you fill up to 70 to 80 % you will make 10.
  • Step 13
  • If you want no bubbles on the surface bring the flame of a lighter close to the bubbles to remove. It might cook the surface unevenly if you heat too long.
  • Step 14
  • Set the baking sheet in the oven and pull out the sheet a little. Pour the water heated to 50 to 60°C to fill the baking tray up to 1/2 to 2/3 full.
  • Step 15
  • Steam-bake the custard in the oven pre-heated to 140°C for about 30 minutes. When you move the cups and the custard sets it is ready! I use the middle shelf in the oven for baking custard.
  • Step 16
  • Take out the cups from the bain marie and transfer to a shallow dish to cool. After cooled slightly chill in the fridge.
  • Step 17
  • Press around the edge of the custard surface with your finger and flip over onto your 4 fingers. Place your thumb on the bottom of the cup and shake fiercely to remove the caramel custard from the cups.
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