Karamelrand with a Twist

Ingredients

• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt
• 6 large eggs 6 large eggs
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• Additional granulated sugar for caramelizing Additional granulated sugar for caramelizing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 42g, 38g
• Protein: 12g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 160°C (325°F).
2. 2.
   In a saucepan, heat the milk over medium heat. Add the split vanilla bean and sea salt. Bring to a gentle simmer, then remove from heat and let it steep for 10 minutes.
3. 3.
   In a mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined.
4. 4.
   Slowly pour the warm milk into the egg mixture, whisking continuously to prevent curdling.
5. 5.
   Strain the custard mixture through a fine-mesh sieve to remove any lumps or vanilla bean remnants.
6. 6.
   Divide the custard evenly among individual ramekins or oven-safe dishes.
7. 7.
   Place the ramekins in a large 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 40-45 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 until chilled.
10. 10.
    Just before serving, sprinkle a thin layer of granulated sugar over the top of each custard-filled ramekin. Use a kitchen torch to caramelize the sugar until golden and bubbly.
11. 11.
    Allow the caramelized sugar to harden for a few minutes before serving.

Treat your ingredients with care...

• Vanilla bean — To extract the maximum flavor, scrape the seeds from the split vanilla bean and add them to the custard mixture. You can also reuse the vanilla bean by rinsing and drying it, then storing it in a jar of granulated sugar to infuse it with vanilla flavor.

Tips & Tricks

• For a more intense vanilla flavor, you can use vanilla extract instead of a vanilla bean.
• Be patient while caramelizing the sugar topping. Move the torch in a circular motion to evenly distribute the heat and prevent burning.
• Serve the Karamelrand chilled for the best texture and flavor.
• Experiment with different toppings such as a sprinkle of sea salt or a dollop of whipped cream.
• To achieve a smooth custard, strain the mixture through a fine-mesh sieve before baking.

Serving advice

Serve the Karamelrand in the individual ramekins to showcase its elegant presentation. Accompany each serving with a small spoon for easy enjoyment.

Presentation advice

Garnish each Karamelrand with a delicate mint leaf or a dusting of cocoa powder for an added touch of elegance. Serve on a dessert plate with a decorative drizzle of caramel sauce for a visually stunning presentation.