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    Home » Recipes » Desserts
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    Salted Caramel Custards

    Modified: May 2, 2023 · Published: Mar 8, 2021 by Tanvi Srivastava Leave a Comment

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    This post may contain affiliate links.

    These baked, thick & creamy, easy custards are super quick to make with a few basic ingredients from your pantry. This recipe gives a velvety pudding which has a toffee like sweetness and smokiness from the caramel. It is almost like a flan but instead of having a salted caramel base, the custards are mixed with caramel sauce and baked off. They are immensely smooth to dive into & with some fresh fruit, one of the best desserts there can be.

    My husband is a huge fan of ice-cream and custards and I make these often. Even the kids love it for there is caramel in there. A little bit of sea salt cuts the caramel perfectly. These are incredibly rich and creamiest - a small portion is enough to satisfy.

    What is a Caramel Custard? A caramel custard is a creamy custard made with egg yolks, cream and milk. It is mixed with scratch made caramel, flavored with vanilla(you can add cardamom or saffron instead for a different flavor profile) and the baked at a low temperature in a water bath. Doing so leads to gentle cooking of the custard and makes sure that the eggs aren't curdled and the texture of the custard is smooth. I really love the golden color of these custards.

    These custards keep well for 2-3 days in the fridge. Make sure you are using good quality ingredients, because when a recipe calls for very few, the best ingredients make it delicious.

    Caramel Custard Featured Image.

    Caramel Custard

    Tanvi Srivastava
    A rich and smooth salted caramel custard made with simple pantry ingredients like eggs, milk and sugar.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 4

    Equipment

    • Mixing bowls, sauce pan,whisk, baking tray

    Ingredients
      

    • ½ cup granulated sugar
    • 3 tablespoon water
    • 1 cup heavy cream
    • ¼ teaspoon sea salt
    • 1 cup whole milk (or 2%, dont use fat free)
    • 6 egg yolks,(from large size eggs)
    • ½ tbsp pure vanilla extract
    • 3 tablespoon sugar
    • Pinch sea salt (to finish)

    Instructions
     

    • To a heavy(important) bottom sauce pot, add the sugar and pour the water slowly so as not to scatter sugar on sides of the pot.
    • Place the pot on a meduim stove and let the sugar melt. Dont stir. However when you see that the sugar is starting to melt, you can gently swirl the pot.
    • Once the sugar starts to melt, keep a watch since it can quickly burn. Can take about 6-8 minutes for the sugar to melt.
    • When the sugar is completely melted, it should be a nice amber color (and not too dark), remove the pot from the stove and continously whisking, add the heavy cream.
    • Return the pot to the stove and cook whisking in between for another 3-4 minutes. Afterwards, switch off the stove, take off the sauce pot, mix ¼ teaspoon salt and set aside.
    • Preheat oven to 300F. Place 4 ramekins in a baking tray(deep enough to fill water)
    • In a large bowl, add the egg yolks and sugar and whisk for 3-4 minutes until pale and the sugar has dissolved.
    • Add the milk and vanilla next and whisk again. By now, the caramel should have cooled down. Pour it over the egg mixture & milk mixture. Mix everything to combine.
    • Strain the custard base using a soup sieve into a jug.
    • Pour into the ramekins. Fill up the baking tray with hot water untill ⅓ red level of the ramekins.
    • Bake for 55 to 60 minutes until set and the centres are firm.
    • Take out of the water bath once cooked, cool to room temperature. Cover the ramekins with cling film or foil and chill for atleast 6 hours before serving.
    • Serve with a few sea salt flakes(optional) and fresh fruit.
    Tried this recipe?Let us know how it was!
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    If you tried this recipe, please leave a star rating and share your feedback below. Your input helps me refine my recipes and guides others too. As always, thank you so much for your support!

    Thank you,
    Tanvi

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