Discover the silky smoothness of our Vanilla-Infused Creamy Custard, topped with a perfectly caramelized sugar glaze. This classic dessert combines rich, velvety custard with a sweet, crackly topping for an irresistible contrast.
Why You’ll Love This:
The creamy texture of the custard, enriched with vanilla and eggs, pairs exquisitely with the crisp, caramelized sugar layer. It’s a delightful dessert that’s both comforting and elegant.
For the Custard:
- 500ml Double Cream or Heavy Whipping Cream
- 60g Superfine Sugar (Castor Sugar)
- 4 Egg Yolks
- 1 Whole Egg
- 2 tsp Vanilla Extract
For the Caramelized Sugar:
- 125g Superfine Sugar (Castor Sugar)
- 5 tbsp Water
Instructions:
- Prepare the Oven: Preheat your oven to 160°C (fan setting) or 180°C (gas setting).
- Custard Mixture: In a mixing bowl, whisk together the double cream, superfine sugar, egg yolks, whole egg, and vanilla extract until well combined and smooth.
- Baking the Custard: Pour the custard mixture into ramekins or a baking dish. Place the dish in a larger baking pan and fill the pan with hot water halfway up the sides of the custard dish. This water bath will help the custard cook evenly.
- Bake: Carefully place the baking pan in the preheated oven. Bake for 30-40 minutes, or until the custard is just set but still slightly wobbly in the center.
- Caramelized Sugar Topping: In a small saucepan, dissolve the superfine sugar in water over medium heat. Increase the heat and boil without stirring until the syrup turns a deep amber color. Watch carefully to avoid burning.
- Finish with Caramel: Once the custard is baked and slightly cooled, evenly pour the caramelized sugar over the custard. Allow it to harden into a glass-like topping.
Serve and enjoy this Vanilla-Infused Creamy Custard, a perfect blend of creamy, rich flavors with a sweet, crunchy caramel topping!
