Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, old fashioned caramel custard. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This rich caramel custard pie is a classic favorite. The secret is to make the caramel in a cast iron skillet! Serve it with lightly sweetened whipped cream if you like.

Old Fashioned Caramel Custard is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Old Fashioned Caramel Custard is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook old fashioned caramel custard using 11 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Old Fashioned Caramel Custard:

1. Get Caramel Sauce
2. Get 50 grams Sugar
3. Take 1 tbsp Water
4. Get 1 tbsp Boiling water
5. Get Custard
6. Prepare 400 ml Milk
7. Prepare 80 grams Sugar
8. Get 4 Eggs
9. Prepare 10 drops Vanilla oil
10. Take 1 tsp Brandy
11. Take 1 tsp Rum

Slow cooking and gentle heat in a water bath helps to prevent curdling. Sure, we're not including that to-die-for Caramel Frosting, but fluffy layers ready for devouring—absolutely. Reviewers say this old fashioned caramel cake has the consistency of pound cake. Sound decadent? ⬇ Download caramel custard - stock pictures and images in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images.

Steps to make Old Fashioned Caramel Custard:

1. Put the sugar and water for the caramel in a sauce pan, stir gently and put on the heat. When you stir do not let the mixture touch the side of the pan. Do not stir while heating.
2. When the bubbles thicken and the colour of the sugar mixture near the side of the pan starts to change move the sauce pan around (without stirring) to even out the colour of the caramel.
3. This is still golden brown in this photo. Continue to heat until the caramel is dark brown. After this you will have to add hot water. Measure the hot water and heat water in a microwave.
4. Remove the pan from the heat when the caramel is dark brown like this. Reduce the caramel until the it is dark brown and starts to smoke a bit! From this point move quickly.
5. Add 1 tablespoon of hot water into the pan (the caramel spits so be careful not burn yourself). Move the pan around and stir the caramel with a spoon to even.
6. After this step pour the caramel into cups. You don't need fill the bottom of the cups. Just fill about 1/3 to 1/2 of the bottoms. It will harden after a while.
7. Pour the milk into a sauce pan and add 1/2 of the sugar. Start to heat and turn off the heat when it starts to bubble around the side of the pan. Pre-heat the oven to 140°F Celsius.
8. Meanwhile crack the eggs into a bowl and beat. Add the sugar and mix. Do not whisk the eggs but just beat.
9. Add the vanilla oil, brandy and rum and stir well. If you don't have vanilla oil, use vanilla essence. Use either brandy or rum.
10. Stir the warmed milk gently and pour into the egg mixture. Make as few bubbles as possible!
11. Pour the mixture through a sieve. Heat water in a kettle for a bain-marie (to about 50°C).
12. Arrange the 6 cups on a baking tray and pour the custard into each. If you fill the cups too full you will make 8. If you fill up to 70 to 80 % you will make 10.
13. If you want no bubbles on the surface bring the flame of a lighter close to the bubbles to remove. It might cook the surface unevenly if you heat too long.
14. Set the baking sheet in the oven and pull out the sheet a little. Pour the water heated to 50 to 60°C to fill the baking tray up to 1/2 to 2/3 full.
15. Steam-bake the custard in the oven pre-heated to 140°C for about 30 minutes. When you move the cups and the custard sets it is ready! I use the middle shelf in the oven for baking custard.
16. Take out the cups from the bain marie and transfer to a shallow dish to cool. After cooled slightly chill in the fridge.
17. Press around the edge of the custard surface with your finger and flip over onto your 4 fingers. Place your thumb on the bottom of the cup and shake fiercely to remove the caramel custard from the cups.

Click Play to See This Caramel Custard Recipe Come Together. Pour this caramelized sugar into the mold or cups you are using and swirl to coat the sides of. A big thank you to Zoe who recommended I use her grandmother's egg custard recipe to use up a bunch of our fresh eggs. I don't know about you, but I LOVE, LOVE,LOVE using old recipes. Mainly because the ingredient list is simple, and I typically have all the ingredients on hand.

So that’s going to wrap this up with this exceptional food old fashioned caramel custard recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!