Baked Caramel Custard

Baked custard, hmmm.... sounds like a really traditional English pudding!  And it is, as, for some reason, we do seem to have a multitude of milk-based puddings in the UK (no idea why!).   But actually, it is really just a hot crème caramel without the top.   Below is the classic recipe, tweaked with the addition of some delicious liquid caramel.   Vahiné's fabulous dark French caramel gives a really Gallic flavour to otherwise unremarkable puddings!  It's now available in the UK - I used to have to get it in France, and eke out the few bottles that had somehow slipped into the luggage....

Baked Caramel Custard

Baked Caramel Custard

1 pint/568ml full fat or semi-skimmed milk

3 large eggs, beaten, mixed with

2dsp sugar (if liked, you can omit the sugar)

2tbsp Vahiné Caramel Nature

Grated nutmeg

Single cream to serve

Preheat oven to 160 deg C and boil a kettle of water.    

Warm the milk to roughly blood heat, then pour onto the beaten eggs, sugar and caramel.    Stir the mixture thoroughly, and then strain it into 5-6 ramekins, depending on size (or a single, greased, dish).  Put the ramekins into a baking tin and pour in enough boiling water to go half way up the side.   Add a sprinkling of nutmeg.   Bake for approx 35-45 minutes, until the caramel is set, but still has a lovely little wobble. 

Remove from the water, add an artistic swoosh of caramel and serve with cream.  I have found that you can keep them in the water, out of the oven, for up to 20 minutes.