JULIA CHILD'S CARAMEL CUSTARD
There are a few tricks to making this delicious custard from Julia Child and Alex Prud'homme, which was featured in The Sunday Times Magazine in 2006. Don't overcook the caramel, and make sure that the baking water only simmers, never boils. When mixing the hot milk into the egg mixture, whisk constantly to avoid curdling the eggs. Individual ramekins can be used in place of a charlotte mold, but dial back the cooking time.
Provided by Julia Child
Categories dessert
Time 2h
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. In a small saucepan, combine 1/2 cup sugar with 1/4 cup water. Bring to a boil over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, without stirring, until the syrup turns a light caramel color. Remove the saucepan from the heat and dip the bottom into cold water to stop the cooking. Pour the caramel into a 4-cup charlotte mold, and tilt so that it covers the bottoms and sides. Let cool.
- In a small saucepan, bring the milk and vanilla to a boil. In a heatproof bowl, beat the eggs, egg yolks and cup sugar until blended. Whisking constantly, pour the hot milk into the egg mixture; let rest for a few minutes, then strain. Pour the custard into the caramel-coated mold.
- Put the mold in a small but deep baking or roasting pan, and add hot water to come about two-thirds up the sides of the mold. Place the pan on the stove over medium heat, and bring the water to a simmer. Transfer the pan to the oven. (The water should stay at a low simmer at all times; do not let it boil or the custard will overcook.) Bake until a knife inserted into the center of the custard comes out clean, 40 to 50 minutes. Keep the custard in the baking pan until the water cools. Remove from the pan to finish cooling. To serve, run the tip of a knife around the top of the custard to loosen it. Invert a serving platter over the mold and quickly turn it over again. Carefully remove the mold.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 65 milligrams, Sugar 43 grams, TransFat 0 grams
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Saleem Khawar
[email protected]I can't wait to try this recipe! It looks so good.
Casey F
[email protected]This is the perfect dessert for a special occasion. It's elegant and delicious.
HUY THAI
[email protected]I've never made caramel custard before, but this recipe made it easy. It turned out great!
M Yahya
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
KOHAT GAMING
[email protected]I'm not a big fan of custard, but I loved this recipe. The caramel sauce is amazing!
Marsh Zozy
[email protected]This is the best caramel custard recipe I've ever tried. It's so easy to make and it always comes out perfect.
Rabi Shehu
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
E. A
[email protected]My first attempt at making caramel custard and it was a success! Thanks to this recipe.
Kamer Damzi
[email protected]This recipe is a keeper! I'll definitely be making it again.
amos oladele
[email protected]I've tried several caramel custard recipes, but this one is by far the best. It's easy to make and always turns out perfectly.
AWAIS NAEEM
[email protected]I love the combination of the creamy custard and the rich caramel sauce. It's the perfect dessert for any occasion.
Monir Miah
[email protected]This is my go-to recipe for caramel custard. It's always a hit with my friends and family.
Marqies Reed taylor
[email protected]I've made this recipe several times and it always comes out perfect. The custard is smooth and creamy, and the caramel sauce is rich and flavorful. My family loves it!
Trina Aby
[email protected]Julia Child's Caramel Custard is a classic dessert that is sure to impress your guests. The custard is rich and creamy, with a delicate caramel flavor. The recipe is easy to follow, but it does take some time to make. The results are definitely worth