Holiday Spice Caramel Custard

heavy cream

🥗Healthier: milk

💰Cheaper: evaporated milk

Milk provides a lighter texture while reducing fat content.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally.

Heat sugar and water in a copper pan on high heat. Do not stir. Swirl the pan if necessary to mix.

When caramel turns golden, remove from fire and pour into the tin. Let it cool completely and set into a hard toffee-like base.

Set milk, cream, condensed milk, and nutmeg to boil on low heat.

Whisk yolks and egg with vanilla until smooth. Add some of the hot milk mixture while vigorously stirring the eggs to temper them.

Then add the remaining milk and mix well. Strain and pour over the cooled caramel.

Tightly close the tin.

You can now steam or bake this dessert.

Set a larger pressure cooker with a ring at the bottom, 3 inches of warm water, and place your tightly closed tin over the ring.

Place the lid over it without a whistle. Cook on a slow flame for 45 minutes until the center jiggles.

Open the tin, cool the custard, cover again, and refrigerate for 8-12 hours or overnight.

To bake, place in a Bain Marie in a preheated oven at 325°F until set and jiggly in the center, about an hour.

Once chilled, remove the tin and slide a sharp knife around to loosen the custard. Slowly turn it over on a plate with 1-1.5 inch sides. Slice and serve along with some of the caramel syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens