Childhood favorite caramel custard review & recipe

Today we will share childhood favorite caramel custard review & recipe. Know more below.

Childhood favorite caramel custard review & recipe

Caramel Custard

Ingredients of caramel
160 g sugar
Ingredients for Butter

Custard Ingredients
4 eggs
1 teaspoon vanilla extract
25 g sugar
600 ml milk
Heat the oven

to
150 degrees Celsius or 300 Fahrenheit . Heat the ramekin. Make sure the ramekin is hot until the caramel is poured.
To make the caramel, start heating with sugar and six tablespoons of water in a clean stainless steel container .
Do not overheat, shake with a wooden spoon and slowly let the sugar dissolve in the water . When the sugar grains are completely melted, do not stir anymore. The mixture will darken the color.
If you catch a color like copper, take it down. Don’t let the caramel burn.
Pour the caramel into the hot ramekin.
Leaving it like this for a while will harden the caramel. Do not forget to refrigerate, otherwise the caramel will absorb moisture and become soft. Once hardened, apply butter to that part of the ramekin
, whatever is on top of the caramel . For the custard, whisk together the eggs, vanilla essence and sugar . Condense milk in saucepan,

Then strain it through a sieve and pour it into the egg mixture. Mix it very well and pour it into Ramekin .
Arrange the ramekins in a roasting tin and fill half of the tin with boiling hot water.
Bake in the oven for twenty minutes to half an hour until the custard is set, do not cook longer.
Be careful not to cut the bumps around the pot .
Remove from the oven and let the ramekin cool.
Refrigerate overnight, then the caramel will mix with the custard .
Loosen the knife around the ramekin, place it upside down on a plate and serve with the cream .
6 can be arranged as desired.

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