Caramel custard

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Lately I take a day each week to make something I have not made before.

On this lovely Saturday this was caramel custard, which is a very popular dessert here in Bulgaria.

When I was little I despised the caramel that is on top ( or bottom while you are making it) because it was a little bitter, and I didn’t understand why someone would decide to mix it up with that sweet eggy goodness.

However in time it became one of my favorites and I have always wanted to try and make it. Today I did that and I can now say the try was very much successful.

What you are going to need is:

  • 4 egg yolks
  • 2 whole eggs
  • 2 cups of milk
  • 1/2 + 1/2 cups of sugar
  • 1/3 cup of water
  • Vanilla

And how to make the custard?

The first thing you need to have is small disposable baking cups like the ones you will see below. Why disposable? Because washing the caramel off the reusable ones is a bitch.

 

You need to put the first half of cup if sugar together with the water in a pan and on your hot plate. Do not stir it and warch it get golden in color. When the water evaporates, all you are left with is nice golden caramel. Spread it in the bottoms of your cups (I used seven but it will depend on how big your cups are).

Fill a pan half way through with water and set it in the oven on 180 degrees Celsius.

Whisk your yolks and eggs together with the rest of the sugar until it is completely incorporated.

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Warm up your milk together with the vanilla until the point before boiling.

Mix it in with the eggs and sugar while continuously whisking.

Spread the mixture in the cups on top of the caramel and set in the oven in the warm pan filled with water.

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Bake for 30 minites. Chill down completely before putting it upside down on a plate.

And most importantly – enjoy. 🙂

-K.

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