Creamy Caramel Custard

Ingredients

• 10 large eggs 10 large eggs
• 1 can (14 oz) condensed milk (396g) 1 can (14 oz) condensed milk (396g)
• 1 can (12 oz) evaporated milk (354ml) 1 can (12 oz) evaporated milk (354ml)
• 1 cup granulated sugar (200g) 1 cup granulated sugar (200g)
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest (optional) 1/4 teaspoon lemon zest (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 45g, 45g
• Protein: 10g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a saucepan, melt the sugar over medium heat until it caramelizes and turns golden brown. Pour the caramel into a round baking dish, spreading it evenly to coat the bottom.
3. 3.
   In a large bowl, whisk together the eggs, condensed milk, evaporated milk, vanilla extract, and lemon zest until well combined.
4. 4.
   Pour the custard mixture into the caramel-coated baking dish.
5. 5.
   Place the baking dish in a larger baking pan filled with hot water, creating a water bath.
6. 6.
   Carefully transfer the pans to the preheated oven and bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
7. 7.
   Remove the baking dish from the water bath and let it cool to room temperature.
8. 8.
   Once cooled, refrigerate the custard for at least 4 hours or overnight to allow it to fully set.
9. 9.
   To serve, run a knife around the edges of the dish and invert it onto a serving plate, allowing the caramel sauce to drizzle over the custard.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them to ensure a smooth custard texture.
• Condensed milk — Use a good quality condensed milk for a rich and creamy custard.
• Evaporated milk — Full-fat evaporated milk works best for a luxurious texture.
• Vanilla extract — Opt for pure vanilla extract to enhance the flavor of the custard.
• Lemon zest (optional) — Adding a hint of lemon zest adds a subtle citrus note to the custard.

Tips & Tricks

• To achieve a smooth custard, strain the mixture before pouring it into the baking dish to remove any lumps.
• For a more intense caramel flavor, cook the sugar until it turns a deep amber color.
• Allow the custard to cool completely before refrigerating to prevent condensation from forming on the surface.
• Serve the Creamy Caramel Custard chilled for the best taste and texture.
• Experiment with different flavor variations by adding a touch of coffee, chocolate, or coconut to the custard mixture.

Serving advice

Serve the Creamy Caramel Custard as a delightful dessert after a Filipino feast. It can be enjoyed on its own or accompanied by a dollop of whipped cream or a sprinkle of grated chocolate for added indulgence.

Presentation advice

To present the Creamy Caramel Custard beautifully, carefully invert the baking dish onto a serving plate, allowing the caramel sauce to flow over the custard. Garnish with a sprig of mint or a dusting of powdered sugar for an elegant touch.