Lykkers, have you ever tasted a dessert that's so smooth, rich, and comforting that it feels like a warm hug for your taste buds?

Caramel Custard, also known by many names such as Crème Caramel, Flan, or Caramel Pudding, is one such delightful treat that combines creamy custard and golden caramel to perfection.

It's a classic French dessert that has captured hearts around the world, and today, we're going to walk you through the steps to create this sweet masterpiece in your very own kitchen.

Not only is this dessert simple to prepare, but the results are absolutely stunning. With just a few key ingredients like milk, sugar, eggs, and vanilla, you'll be able to make a velvety smooth, melt-in-your-mouth dessert that's perfect for any occasion. So, let's dive in and learn how to make the best Caramel Custard ever!

Gathering the Essential Ingredients

Before we begin, let's take a quick look at the ingredients you'll need to bring this beautiful dessert to life:

For the Custard:

• 1 cup Whole Milk (250 ml)

• 1 slice Orange peel

• ¼ tsp Ground Cardamom

• 2 large Eggs

• ¼ cup Sugar (50 grams)

• 2 tsp Vanilla Extract

For the Caramel:

• ½ cup Sugar

Optional Flavorings:

• 1 stick Cinnamon

• ¼ tsp Ground Nutmeg

These ingredients are easy to find, and most of them are probably already in your pantry. Ready to get started? Let's go!

Infusing the Milk: A Key to Rich Flavor

Start by preheating your oven to 180°C (360°F). Now, take the whole milk and pour it into a saucepan. Gently bring the milk to a boil—don't let it overflow! This is the stage where we infuse the flavors, which will give the custard its depth and richness.

Once it reaches a gentle boil, remove the milk from the heat and add your chosen flavorings. We recommend adding a couple of strips of orange peel and a pinch of ground cardamom to create a warm, aromatic infusion. Let this mixture sit for a few minutes to allow the flavors to meld together, and then set it aside while we move on to the next step.

Making the Perfect Caramel

Now comes the fun part—making the caramel! Take your sugar and place it in a sauté pan or frying pan. Spread it out evenly across the bottom of the pan. We personally prefer using a steel pan because it allows us to clearly see the color change of the caramel.

Cook the sugar on medium-high heat. At first, the sugar will start to melt around the edges of the pan. Don't stir it—just swirl the pan occasionally to help it melt evenly. As the sugar melts, it will gradually take on an amber color, and that's exactly what we want.

Once the sugar has fully melted and the caramel has reached a beautiful amber hue, immediately pour it into your moulds. Be quick with this step because if you wait too long, the caramel will continue cooking and may burn. The key is to work fast but carefully.

Coating the Moulds with Caramel

Once the caramel is in your moulds, gently swirl the moulds using a kitchen towel to coat the sides with the caramel. Be sure to do this right away, as the caramel will begin to harden almost instantly. If the caramel does harden before you're finished, you can reheat it on low heat to melt it again.

At this point, the caramel should be set and perfectly coated around the moulds. You're well on your way to creating a stunning dessert!

Making the Custard: The Secret to a Silky Texture

In a separate jug, whisk together the eggs, sugar, and vanilla extract. You don't need to incorporate too much air; just mix everything together until smooth. Then, strain the infused milk into the egg mixture to remove the orange peel and cardamom pods.

Be sure that the milk is warm (but not boiling hot) before you add it to the eggs. This is important to avoid scrambling the eggs. Mix the custard gently, and if needed, strain it again to remove any bubbles that may have formed during mixing. A smooth custard will give your caramel pudding that velvety texture we all love!

Filling the Moulds and Prepping for Baking

Carefully pour the custard mixture into the prepared moulds. Fill each one just to the top, leaving a small amount of space at the top to prevent spilling. To avoid any accidents, We suggest placing the moulds directly into the oven before filling them. This way, you won't risk spilling the custard when transferring the moulds later.

Baking in a Water Bath: A Gentle Cooking Method

Now, let's bake the custard in a water bath, also known as a bain-marie. This method involves pouring boiling hot water into a baking tray, ensuring the water comes halfway up the sides of the moulds. The water bath helps cook the custard gently, creating that smooth, creamy texture.

Bake the custard in the preheated oven for about 30 minutes, or until the custard is set but still has a slight wobble in the center. Once done, carefully remove the moulds from the water bath and let them cool down.

Chilling and Unmoulding: The Final Touch

For the best results, refrigerate your caramel custard for at least 6 hours to allow it to fully set and develop its flavors. When you're ready to serve, dip the moulds gently into a bowl of hot water for a few seconds. This will loosen the caramel from the sides of the mould, making it easier to unmould.

Next, gently ease the sides of the pudding with your fingers or a spoon, then place a plate over the top of the mould and flip it over. The caramel custard should slide out effortlessly onto the plate. If it doesn't, use a sharp tool to gently loosen it.

Conclusion: Enjoy the Sweet Success!

Lykkers, you've just created a delicious, smooth, and decadent Caramel Custard! This dessert is the perfect balance of sweetness and creaminess, and it's sure to impress your friends and family. The silky texture combined with the rich caramel flavor will make this dessert a new favorite. Serve it chilled, and enjoy the sweet, satisfying results of your hard work. Happy baking, and enjoy every bite!