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Classic Caramel Custard
Smooth, creamy baked custard with a glossy homemade caramel layer.
This classic caramel custard has a soft, creamy center and a rich caramel topping. It is baked gently in a water bath, chilled, then turned out just before serving.
Classic Caramel Custard
Custard
- 2 whole eggs
- 2 egg yolks
- 6 tbsp sugar
- 2 cups milk
- 1 tsp vanilla essence
Caramel
- ½ cup sugar
- 3 tbsp water
Prepare the Custard
- Add the whole eggs, egg yolks and sugar to a bowl and whisk together.
- Add the milk and vanilla essence and mix well.
- Strain the custard mixture and set aside.
Make the Caramel
- Add the sugar and water to a saucepan.
- Cook over high heat until it develops a golden caramel colour.
- Remove from the heat and carefully pour the caramel into your desired mold or molds.
Bake
- Preheat the oven to 300°F (148°C).
- Pour the prepared custard mixture over the caramel.
- Place the mold or molds in a baking pan. Pour hot water into the baking pan around the molds to create a water bath.
- Cover the top with foil and bake for 30–35 minutes, or until the custard is set.
- Remove from the oven and carefully take off the foil.
Chill & Serve
- Allow the custard to cool for about 20 minutes.
- Refrigerate for about 4 hours.
- Before serving, run a knife gently around the edges to loosen the custard.
- Place a serving plate over the mold, turn it upside down, wait a few seconds, then carefully lift off the mold.
Recipe Notes
- Keep an eye on the caramel as it turns golden because it can darken quickly.
- The hot-water bath helps the custard bake gently and evenly.
- Chill thoroughly before unmolding for the cleanest result.
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