These Individual Caramel Custards are silky, creamy, and wonderfully simple to make. Each little custard is baked gently over a layer of golden caramel, then chilled until perfectly set. When turned onto a plate, the caramel flows over the smooth custard, creating an elegant dessert that looks impressive but requires only a few basic ingredients.
Ingredients
For the Caramel
- 80 g granulated sugar
- 2 tablespoons water
For the Custard
- 500 ml milk
- 1 can (397 g) sweetened condensed milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Ground cinnamon, for sprinkling
Instructions
1. Prepare the Ramekins
Preheat the oven to 160°C (325°F).
Prepare 6 individual ramekins and place them in a large, deep baking dish.
2. Make the Caramel
Add the sugar and water to a small saucepan over medium heat.
Cook without stirring, gently swirling the pan occasionally, until the sugar melts and turns a beautiful golden amber color.
Immediately divide the caramel among the ramekins, carefully swirling each one so the bottom is coated.
Set aside.
3. Warm the Milk
Pour the milk into a saucepan and heat over medium heat until hot but not boiling.
Remove from the heat.
4. Prepare the Custard
In a large bowl, whisk together the eggs, sweetened condensed milk, and vanilla extract until smooth.
Gradually pour the hot milk into the egg mixture in a slow, steady stream while whisking continuously. This helps prevent the eggs from scrambling.
5. Strain the Mixture
Pour the custard mixture through a fine-mesh sieve into a clean bowl or jug. This removes any small pieces of cooked egg and helps create an exceptionally smooth custard.
Divide the mixture evenly among the ramekins, pouring it gently over the caramel.
6. Prepare the Water Bath
Carefully pour hot water into the baking dish around the ramekins. The water should reach approximately halfway up the sides of the ramekins.
7. Bake
Carefully transfer the dish to the oven and bake for about 40 minutes.
The custards should be set around the edges but still have a slight wobble in the center.
8. Cool and Chill
Remove the ramekins from the water bath and allow them to cool to room temperature.
Cover and refrigerate for at least 4 hours, preferably overnight.
9. Unmold the Custards
To serve, run a thin knife carefully around the edge of each custard.
Place a serving plate upside down over the ramekin, then quickly turn it over.
Gently lift the ramekin away. The golden caramel should flow beautifully over the custard.
10. Finish and Serve
Sprinkle lightly with ground cinnamon just before serving.
Enjoy chilled.
Tips for Perfect Caramel Custards
- Watch the caramel carefully because it can go from golden to burnt very quickly.
- Don’t boil the milk; it only needs to become hot.
- Add the milk gradually to the eggs while whisking constantly.
- Straining the custard is an easy way to achieve a smooth, restaurant-quality texture.
- Don’t overbake. A slight wobble in the center means the custard will remain creamy after chilling.
- Make sure the custards are thoroughly chilled before unmolding.
Storage
Keep the custards covered in the refrigerator for up to 3 days. Unmold them just before serving for the best presentation.
Final Thoughts
These Individual Caramel Custards are a beautiful combination of creamy vanilla custard and rich homemade caramel. With their silky texture and dramatic caramel topping, they’re an elegant dessert that’s simple enough for everyday treats and special enough for guests.