Recipe by: Fae’s Twist & Tango (fae-magazine.com)
One of the simplest and most cost-effective decadent desserts
To make the base caramel
• 1/2 cups sugar
• 2 Tbsp water
• 1/4 tsp lemon juice (optional)
◊ In a small saucepan, combine sugar, water and lemon juice and put on high heat. Swirl (not stir) the pan occasionally until deep amber (any longer than that, it burns).
◊ Immediately pour the caramel into a 7-cup-capacity mold (see below for oven-safe molds for this quantity).
◊ Swirl the mold to evenly coat the bottom with caramel. Let the caramel harden.
◊ Place the mold in a deep roasting-pan, as deep as or deeper than the mold.
◊ Place the rack in the middle shelf of the oven and preheat the oven to 160°C / 325°F.
◊ Bring water to a boil in a big kettle and have it ready.
To make the custard
• 1/2 cups sugar
• 7 large whole eggs (for richer flavor, 4 whole + 4 yolks) at room temperature
• 2 ¼ cups whole milk (other types of dairy or non-dairy milks work as well)
• 1~2 tsp pure vanilla extract (or flavor/essence of choice)
◊ Microwave the milk to near-boiling. Pay attention so it won’t boil over and spill.
◊ In a large bowl, with electric beater, beat sugar with the eggs until creamy.
◊ Add vanilla and continue beating. While beating, in a stream, gradually add hot milk to the egg mixture.
◊ Pour the mixture into the prepared mold with the hardened caramel, siting in a roasting pan.
◊ Very cautiously and carefully, place the roasting pan (with the mold sitting in its center) on the oven’s rack.
◊ Very carefully pour enough boiling water to come halfway up the sides of the mold. Be very careful not to get any water in the custard mixture.
◊ Bake for 50 ~ 60 minutes or until the custard is set in the center.
◊ Carefully remove the roasting pan from the oven, remove mold from the water bath and let it cool to room temperature. Refrigerate at least 4~5 hours until chilled before serving. (This dessert may be prepared a few days in advance, kept in its mold until before serving.)
◊ To serve, insert and run a thin, long, sharp knife or offset spatula around the edge of the custard. Swirl the mold to make sure the content is loose. (Choose a deep serving dish at least 7.5 cm/ 3″ wider on each side than the mold, as the custard tends to get wider/flatter once unmolded.)
◊ Invert the plate over the mold and flip. Give the mold a shake to loosen/unmold the custard. Spoon any remaining caramel from the mold into the serving dish.
Note: To wash off the caramel crusted mold, pour hot water into the mold and let it soak until the caramel dissolves (a few hours).
~ Bon Appétit! ~
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