How to Cook a Delicious Caramel Custard

Step 1 : To start, 100 grams of sugar are separated and reserved for later.

Step 2 : The remaining sugar is placed in a saucepan and caramelized over low heat without stirring, adding two tablespoons of water at the end and mixing carefully until golden caramel is formed.

Step 3 : This caramel is distributed into eight individual molds, covering the bottom with an even layer.

Step 4 : Then, water and the reserved sugar are heated in a pot until a thick syrup forms.

Step 5 : To test it, a few drops are let fall on a plate, and they should form threads when lifted with a spoon.

Step 6 : Once ready, remove from heat and let cool for five minutes.

Step 7 : Meanwhile, in a deep bowl, beat the yolks and eggs at room temperature until well combined.

Step 8 : Gradually, pour the syrup in a thin stream into the egg mixture, stirring constantly with a whisk, until the mixture is smooth and integrated.

Step 9 : This mixture is distributed into the caramelized molds, which are then placed in a deep dish with hot water up to halfway, creating a water bath.

Step 10 : Bake the molds in a preheated oven at 180°C for about 30 to 35 minutes, until the texture is firm but silky, with the center slightly set.

Step 11 : After baking, let them cool to room temperature and then refrigerate for several hours until well chilled and firm before unmolding.

Step 12 : To unmold, gently slide a knife around the edges of the mold and carefully invert onto a plate.

Step 13 : Enjoy their shine and creamy texture, perfect to savor slowly.