burnt-caramel custard

October 8, 2013

I've been doing recipe posts since I started my blog in 2009 and there have been plenty of misshaps, and dishes that don't make it on here. I am not a professional, but I truly love cooking and sharing some of the favorite recipes I've made. This was one of those recipes that I wasn't sure I'd be able to share. For some reason, I always have the hardest making caramel. I've made it countless times before, and still it can be very tricky. The sugar doesn't melt and crystalizes, the caramel burns too fast, etc., etc. Saturday wasn't my day because even the vanilla beans I bought were dried out! But after a few tries, and a couple trips to the store, I finally got it right! And I'm so glad I hung in there, because this custard is the best I've ever had. It might even beat the Butterscotch Budino from Mozza, well maybe! If it's your first time making caramel, or want a refresher, this is a great article by David Lebovitz on perfecting caramel, photos included!
Burnt-Caramel Custard from Bon Appetit October 2013
makes 8 servings

INGREDIENTS
1 quart heavy cream
1 vanilla bean, split lengthwise
3/4 cup plus 4 Tablespoons sugar, divided
6 large egg yolks, room temperature
pinch of kosher salt
Whipped cream (for serving; optional)
flaky sea salt {optional)

DIRECTIONS
Preheat oven to 300 degrees. Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Remove from heat; set aside.

Bring 3/4 cup plus 2 Tablespoons sugar and 2 Tablespoons water to a boil in a small saucepan over medium heat, stirring occasionally to dissolve sugar {don't over-stir}. Make sure sugar is completely dissolved and then raise heat to medium-high. Boil, swirling pan occasionally {don't over-stir!} and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 mints; remove from heat.

Remove vanilla pod from cream; discard. Slowly add cream to caramel {mixture will bubble vigorously). Heat over medium heat, stirring occasionallym until smooth, about 2 minutes.

Whisk egg yolks, kosher salt, and remaining 2 Tablespoons sugar in a large bowl. Slowly pour in caramel cream, whisking constantly. Divide custard amoung eight 6-ounce ramekins or oven-proof bowls, and palce in a kitchen towel-lined large baking dish or roasting pan. Fill pan with wer to come halfway up sides of ramekins. Bake until custad is just set but still jiggly in the center, 60-70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill custards, uncovered, at least 3 hours.

Top custards with whipped cream and sprinkle with sea salt.

Do Ahead: Custards an be made 2 days ahead; cover and keep chilled.
------
Have any of you had any crazy cooking disasters? Please tell me I'm not the only one!

xox

17 comments:

  1. That looks so, so good!! You find the best recipes.

    ~Cheryl

    ReplyDelete
  2. These look amazing! Is there a way to use vanilla extract instead of the bean? If so, how much? Alex

    tobebeautifulingodseyes.blogspot.com

    ReplyDelete
    Replies
    1. Hi Alexandra! I'm sure you can but a vanilla bean is really easy to get and use. I got mine from Albertson's in the spice aisle. You cut the bean in half, and then drag your knife along the inside to remove the pods. Then you put both into the cream. It's really easy! If you wanted to use the extract though you could probably use 1/2 teaspoon :) Let me know if you have any other questions! I'm happy to help!

      Delete
  3. I've never made this before but it looks amazing! xo Heidi http://fabricandfrosting.blogspot.no/

    ReplyDelete
  4. I think the question should be, have I NOT had any cooking disasters ... the answer may or may not be "no" hahaha

    ReplyDelete
    Replies
    1. haha glad I'm not the only one!!

      Delete
  5. Yum! What great pictures! Those look so good! Caramel flavored anything tends to be a hit in my house! :)

    http://sometimesgracefully.com

    ReplyDelete
  6. Yuum, this looks so good. Definitely need to give this one a try.

    ReplyDelete
  7. YES. Already gluten free recipes I can make. You're a dessert angel.

    ReplyDelete
  8. This looks amazing! Everyone has cooking hishaps :)

    Carina
    http://www.carstina.com/

    ReplyDelete
  9. oh my gosh- I'm so glad this made it to the blog!! I need it in my life!

    ReplyDelete
    Replies
    1. you seriously do!! It is AMAZING!!

      Delete
  10. Your recipes looks always so delicious. Mhmm i love caramel.
    xo, Petra

    http://www.sweetsoflife86.blogspot.com

    ReplyDelete
  11. Making caramel always intimidates me too, but this definitely looks like it's worth the stress!

    ReplyDelete
  12. The photos are literally making my mouth water!!!!

    ReplyDelete

♥ ♥ Thanks for stopping by my blog! I do my very best to respond to each and every comment but if you have a question please feel free to email me at mlovesmblog@gmail.com. It might be responded to a little quicker!

 photo newerposts.png  photo olderposts.png