Tips to make perfect Caramel Custard

Two days back I had a dessert making session at Trivandrum which covered Bread pudding, Caramel Custard, Serradura and Banofee Pie

Here are some tips to make a delicious caramel custard:

• Caramelization: When making the caramel, use a heavy-bottomed saucepan and cook the sugar over medium heat until it turns a deep golden brown. Be careful not to burn it, as that can give a bitter taste.
• Mold Selection: Choose individual ramekins or a large baking dish for the custard. Grease them lightly to ensure easy removal.
• Eggs: Use fresh eggs at room temperature for the custard. They will provide a smooth texture and a rich flavor.
• Milk and Cream: Use a combination of whole milk and heavy cream for a creamy and luscious texture.
• Flavorings: Consider adding a splash of vanilla extract or other flavorings like lemon zest to enhance the custard's taste.
• Straining: Strain the custard mixture through a fine-mesh sieve before pouring it into the molds. This helps remove any lumps and ensures a silky-smooth texture.
• Baking: Bake the custard in a water bath (bain-marie) to ensure even cooking and prevent curdling. Place the filled ramekins or baking dish in a larger pan filled with hot water, about halfway up the sides of the custard dish.
• Doneness: The custard is ready when the edges are set but the center is slightly jiggly. It will continue to set as it cools.
• Cooling and Chilling: Allow the custard to cool to room temperature before refrigerating it for a few hours or overnight. This chilling step enhances the flavors and firms up the custard.
• Serving: To unmold the caramel custard, run a knife around the edges and invert it onto a serving plate. The caramel sauce will flow over the custard, creating a beautiful presentation.

Enjoy your homemade caramel custard!