Caramel Custard Recipe - Cooking Index
Caramel Custard Recipe - Cooking Index
| 1 | Evaporated milk | |
| 1 | Sweetened condensed milk | |
| 6 | Eggs plus 6 egg yolks | |
| 1 tablespoon | 15ml | LeRuth's vanilla - (see note) |
| 1 cup | 198g / 7oz | Sugar |
NOTE: LeRuth's very excellent vanilla bean marinade is made with carefully selected vanilla beans. The flavor is extracted from the beans using top quality bourbon, and then the vanilla beans are left in each bottle to continue marinating. It only gets better with time, and it's double strength.
An 8 oz. bottle costs $9.75 from The New Orleans School of Cooking. If you're using ordinary vanilla extract, you may wish to add more than what this recipe calls for. In a heavy skillet over medium heat, constantly stir sugar until it caramelizes into golden brown syrup.
Pour syrup into one large dish or mold, or into smaller individual custard dishes. Rotate to coat well. In mixing bowl, mix evaporated milk, sweetened condensed milk, eggs and egg yolks, and vanilla. Be sure that all ingredients are room temperature. Pour mixture into dish(es), and place into hot water bath that comes up to 1/2" below top of custard.
Bake at 350F for 50-60 minutes, or until knife inserted into center of custard comes out clean. Remove from water bath, cool and chill. Loosen side of custard with knife and unmold.
Makes 6 to 8 servings.
Recipe courtesy of Warren LeRuth.
Source:
LHJ Recipes
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