Easiest Way to Make Homemade Caramel Custard

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, caramel custard. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Caramel Custard is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Caramel Custard is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook caramel custard using 10 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Caramel Custard:

1. Make ready 50 grams A) White caster sugar
2. Get 1 tbsp Water
3. Get 50 grams Low fat milk
4. Prepare 30 grams B) White sauce
5. Prepare 1 （↑If you plan to use it to fill breads or need a stiff cream)
6. Get 1 Egg yolk
7. Make ready 30 grams or more White caster sugar
8. Get 200 grams Low fat milk
9. Prepare 1 dash Salt
10. Get 1 few drops Vanilla oil

Instructions to make Caramel Custard:

1. Microwave the milk for about a minute. The yellow thing in the photo is 30 g of "Urufuwan's" frozen roux (refer to Steps 8 or 9 on how to make the white sauce).
2. Put the (A) water and sugar in a sauce pan and heat over low to moderate heat until the sugar has completely melted. When the colour starts to change to light brown, shake the pan and continue to heat until nicely browned.
3. After it has browned, turn off the heat and shake the pan until is browned to your liking (in residual heat).
4. Add the (A) milk little at a time and continue to whisk (if the milk is too cold or you add the milk in one go, the sugar might crystallized, so add the milk little by little).
5. Add the (B) white sauce roux to Step 4 and dissolve well. Add the egg yolks and sugar and stir well. If the sauce cools, return to heat.
6. Add (B) to Step 5 little by little and stir well. After it has thickened, it is ready. Add a little salt to sharpen the flavour at the end. Adjust the amount of sugar to your taste. Use vanilla oil, rum or brandy to give it flavour.
7. The one in the right is made following this recipe. The left one is made with muscovado sugar and powdered milk. It tastes richer. If you add coffee, you could enjoy a caramel mocha flavour. If you want to make plain custard, change the Step 4 sauce to 50 g of milk and follow the same procedure of Steps 5-6. Add vanilla oil.
8. "Urufuwan's" white sauce roux Put the roux into a thick plastic bag and roll with a rolling pin over the bag. Make lines by pressing down a long chopstick and freeze. I used 2 portions this time.
9. Instant white sauce roux Put 15 g each of plain flour and batter in a plastic bag and mix over the bag by rubbing with your hands. Freeze until it is needed. If you want to make stiffer cream, change the amount to 20 to 25 g each.
10. If the cream is too runny, you could add more white sauce roux later. If you mix for too long, the sauce might get too sticky, so mix quickly.
11. when I was testing how much white sauce roux is needed to make the cream thick, I mixed the cream too long and made the sauce too sticky. I added more milk, eggs and sugar to make caramel custard instead. I was worried, but it tasted OK.
12. I made the caramel cream for making cream buns but I mixed the caramel cream in the spongecake batter instead. These are swiss roll made with it. I used a small cake tin so they are mini Swiss rolls.

So that’s going to wrap it up with this special food caramel custard recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!