Burnt Caramel Custard
Hello friends! Today’s recipe sings the praise of one of my favorite fall flavors; caramel. This burnt caramel custard is everything a rich, silky custard should be. Comforting, satisfy, and just delicious.
What are some of your favorite fall flavors? I know everyone taunts apples and pumpkins. I included seeing these apple cider cupcakes from earlier this week. Pears, butterscotch, and snickerdoodles rank high up there for me. However, I think caramel deserves its own spot on the favorite fall flavors list. While it is amazing with apples (I love these salted caramel apple cupcakes), caramel is even better on its own. It is quintessential for a reason.
There’s something comforting about that caramelization of sugar. From the deep amber color to the burnt sugar taste that brings joy. This caramel custard brings both of those hallmarks to the table. A burnt (on purpose) caramel is made to add a deep flavor to the custard. The caramel is added into a rich custard base that is infused with speckles of vanilla beans. Look at those speckles!!
The result, my friends, is an indulging and decadent dessert. The recipe feels almost rustic, reminiscent of simple ingredients turning into a no-fuss quality treat.
This caramel custard is simple enough to whip up for yourself on date night but also elegant and delicious for a crowd. If you would like something different this fall as you entertain close friends and family, this recipe is for you.
Burnt Caramel Custard
A rich, indulging burnt caramel custard that is silky, smooth, and enriched with vanilla beans.
For the Custard:
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise OR 1 tablespoon vanilla bean paste
- 1/3 cup plus 2 tablespoons granulated sugar, divided
- 3 large egg yolks, room temperature
- Pinch of kosher salt
- Whipped cream
- Flaky sea salt
- Preheat oven to 300 degrees F.
- In a medium saucepan, add the cream and seeds from the vanilla bean. Add in the vanilla bean pod. Bring the cream to a boil, over medium heat, immediately remove from heat. If using vanilla bean paste, stir it in now.
- In a small saucepan, combine 1/3 cup granulated sugar and 2 tablespoon water. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Boil, swirling pan occasionally and brushing down the sides of the pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes. Remove the caramel from heat.
- Remove the vanilla pod from the warm cream and slowly add cream to caramel, stirring constantly until smooth. The mixture will bubble.
- In a large bowl, whisk together the egg yolks, salt, and remaining 2 tablespoon sugar. Slowly stream in the caramel, whisking constantly.
- Divide the custard equally among the ramekins. Prepare a large baking dish or roasting by placing a kitchen towel at the bottom. Place the ramekins in the baking dish. Fill the pan with water to come halfway up sides of ramekins.
- Bake until the custard is just set but still jiggly in the center, about 60-70 minutes. Remove ramekins from the baking dish, place on a wire rack, and let cool.
- Chill puddings uncovered at least 3 hours.
- You can double the recipe for a crowd.
- Adapted from Bon Appetit circa 2013 issue
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You had me at caramel!!
I love that!!
This does look good I must say. Caramel is something I started to like much more in the last few years. My sister calls them “old lady tastebuds” lol as we start enjoying things later in life that we didn’t like before. I love the Fall. It is my favorite season. Even in CA we see a change to brisk nights and crisp cool sunny days. Pumpkin pie is Fall item that comes to mind immediately when I think of Fall tastes…with massive amounts of whipped cream😊…from Costco. It’s the best. but apple items are neat too–so versatile and neat to work with. I always usually have apples so I hope to use them a bit more with your recipes this Fall.
Made these custards this week and they were a hit with everyone from my 4 year old to the grandparents. Such a winner! Thanks for sharing 🙂
Hi Liz! I am so glad to hear this. Thank you very much for coming back and sharing.