Caramel Egg Custard Delight

The most tender, melts in your mouth, food of the gods, for the holiday! The dessert made from eggs and milk is a pudding baked in molds with caramel poured at the bottom. The dessert is served upside down, with the caramel on top. Products for it are available, preparing dessert is not as difficult as it seems.
cook time: 13h
Liam Carson
Caramel Egg Custard Delight

Nutrition Facts (per serving)

164
Calories
5g
Fat
25g
Carbs
5g
Protein

Ingredients (6 portions)

For the pudding:

Milk 500 ml
Eggs 5 pc
Sugar 100 g
Vanillin to taste

For caramel:

Sugar 150 g
Water 50 ml

Recipe instructions

Step 1

Step 1
How to make dessert from eggs and milk? Prepare your food. Milk of any fat content is suitable, eggs category C1. You can reduce the amount of sugar, as there will also be caramel in the composition. Instead of vanillin, vanilla sugar, extract or natural vanilla are also suitable. Read about how to use them correctly in cooking at the end of the recipe.

Step 2

Step 2
First of all, prepare the caramel. All you need is sugar and water.

Step 3

Step 3
Take a saucepan with a thick bottom, pour sugar into it, pour in water.

Step 4

Step 4
Place the saucepan over medium heat. Now the main thing is to be patient and not touch the caramel, neither with a spoon nor with a spatula. Just shake the ladle slightly to help the sugar dissolve. Wait until the syrup boils and reduce the heat.

Step 5

Step 5
Cook the syrup until it acquires a beautiful amber hue, this will take about 5 minutes. Let me remind you that there is no need to stir the caramel — this will ruin it, as the sugar will crystallize. As soon as the syrup acquires the desired color, immediately turn off the heat. And only now you can stir the caramel with a spatula — this way it will calm down faster.

Step 6

Step 6
Pour the caramel into small fireproof molds, pre-greased with vegetable oil. Leave the caramel molds to cool.

Step 7

Step 7
Pour milk into the saucepan where the caramel was cooked. Add half the sugar and vanilla. Stirring occasionally, bring the milk to a boil over low heat. As soon as the first bubbles appear, remove the saucepan with the milk from the heat.

Step 8

Step 8
And get right to the pudding. Beat three whole eggs into a deep bowl, and add only the yolks from the other two. Add the remaining sugar to the eggs and mix with a whisk.

Step 9

Step 9
Pour a little hot milk into the egg mixture and quickly stir with a whisk — a small amount will prevent the eggs from curdling. Then pour in all the remaining milk. Stir until smooth. Strain the mixture to remove any unmixed egg pieces.

Step 10

Step 10
Pour the egg-milk mixture into a convenient container with a spout.

Step 11

Step 11
Place the caramel molds in a suitable tray or mold. Pour the milk mixture over the top of the caramel, filling the molds almost to the brim. Pour boiling water into the tray until it reaches the middle of the molds.

Step 12

Step 12
Bake the dessert in the oven, preheated to 160°C, for 40-50 minutes. It will shake a little if you shake the mold, this is normal, after cooling the dessert will stabilize.

Step 13

Step 13
Remove the finished dessert from the oven and place on a wire rack. Cool it completely and put it in the refrigerator for at least 4 hours, and preferably 12 — then the pudding will be especially tender and will not smell like eggs.

Step 14

Step 14
To serve, turn the mold with the dessert over onto a plate, after running a knife around the perimeter. Serve with fresh berries. Bon appetit!

Additional rubrics

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