Serbian-style Vanilla Custard with Caramelized Sugar

Ingredients

In this Serbian adaptation of the classic French Crème brûlée, we have incorporated the traditional flavors of Serbian cuisine. While the French version typically uses heavy cream, we have replaced it with a combination of milk and sour cream to add a tangy twist. Additionally, we have infused the custard with a touch of Serbian vanilla essence, which lends a unique flavor profile to the dish. We alse have the original recipe for Crème brûlée, so you can check it out.

• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 6 large egg yolks 6 large egg yolks
• 1 tablespoon Serbian vanilla essence 1 tablespoon Serbian vanilla essence
• 1/2 cup (100g) granulated sugar (for caramelizing) 1/2 cup (100g) granulated sugar (for caramelizing)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 51g, 45g
• Protein: 8g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a saucepan, heat the milk and sour cream over medium heat until it reaches a gentle simmer. Remove from heat.
3. 3.
   In a mixing bowl, whisk together the egg yolks, sugar, and Serbian vanilla essence until well combined.
4. 4.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking continuously.
5. 5.
   Strain the custard mixture through a fine-mesh sieve to remove any lumps.
6. 6.
   Divide the custard evenly among 6 ramekins or oven-safe dishes.
7. 7.
   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. 8.
   Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
9. 9.
   Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
10. 10.
    Just before serving, sprinkle a thin layer of granulated sugar evenly over each custard.
11. 11.
    Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust.
12. 12.
    Allow the caramelized sugar to cool and harden for a few minutes before serving.

Treat your ingredients with care...

• Serbian vanilla essence — Use a high-quality Serbian vanilla essence to ensure a rich and authentic flavor in the custard.

Tips & Tricks

• For a creamier texture, you can replace the sour cream with Serbian kajmak, a traditional dairy product.
• To achieve a perfectly caramelized sugar crust, make sure to evenly sprinkle a thin layer of sugar over the custard before torching.
• If you don't have a kitchen torch, you can use the broiler setting in your oven to caramelize the sugar. Keep a close eye on it to prevent burning.

Serving advice

Serve the Serbian-style Vanilla Custard with Caramelized Sugar chilled. It pairs beautifully with a sprinkle of ground cinnamon or a dollop of whipped cream on top.

Presentation advice

For an elegant presentation, place each custard ramekin on a small dessert plate. Garnish with a fresh mint leaf or a thin slice of lemon zest for a pop of color.