These individual baked custards are creamy and decadent, with a smooth texture and a crisp, caramelized sugar topping. They’re perfect for a special occasion or a sweet treat.
Ingredients:
- For the Custard:
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- 6 large egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
- For the Caramelized Sugar Topping:
- Granulated sugar (for topping)
- Ground cinnamon or nutmeg (optional, for sprinkling)
Instructions:
- Prepare the Custard Base:
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream and vanilla bean (or vanilla extract).
- Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes (if using vanilla bean).
- Whisk Egg Yolks and Sugar:
- In a large bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened.
- Temper the Egg Yolks:
- Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- If using vanilla bean, remove the bean and scrape any remaining seeds into the custard mixture.
- Strain the Custard:
- Strain the custard mixture through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth texture.
- Prepare the Baking Dishes:
- Divide the custard mixture evenly among individual ramekins or oven-safe dishes.
- Bake the Custards:
- Place the ramekins in a larger baking pan.
- Fill the larger pan with hot water until it comes halfway up the sides of the ramekins (this is called a water bath).
- Bake for 35-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Cool and Chill:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Cover and refrigerate for at least 2 hours, or until completely chilled and set.
- Caramelize the Sugar Topping:
- Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
- Use a kitchen torch to caramelize the sugar, moving the flame evenly over the surface until it’s golden brown and bubbly.
- Alternatively, you can broil the custards for a few minutes until the sugar melts and caramelizes, but watch them closely to prevent burning.
- Garnish and Serve:
- Sprinkle the caramelized sugar with ground cinnamon or nutmeg, if desired.
- Serve immediately.
Tips and Notes:
- Heavy Cream: Using heavy cream is essential for a rich and creamy custard.
- Low Heat: Baking at a low temperature in a water bath is crucial for a smooth and creamy custard.
- Don’t Overbake: Overbaking the custard can make it rubbery.
- Sugar Topping: Use granulated sugar for the caramelized topping, as it melts and caramelizes easily.
- Kitchen Torch: A kitchen torch is the best way to caramelize the sugar topping, but you can also use a broiler.
- Flavor Variations: You can infuse the cream with other flavors like citrus zest, coffee, or liqueurs.
Enjoy your Individual Baked Custards with Caramelized Sugar!