When I think of Caramel Custard I think of those long buffet tables at restaurants in Pakistan. The white bowls with salads and condiments, that array of silver chafing dishes, and then that smorgasbord of desserts at the end. There always were gulab jamuns lazing in their syrupy bath, sponge cakes topped with cream swirls and finally, my favorite, the ring of Caramel Custard.
Why label this Caramel Custard as Pakistani?
When I was in college I attended an International Students Association event and spotted a Caramel Custard on the table. As I dug into it I realized quickly enough that the one I grew up eating and this one - made with evaporated and condensed milk - were not one and the same.
Step by Step Caramel Custard Recipe:
Step One: Make the caramel Pour your water and sugar in the pan, bring to a simmer and watch as it changes colour. When it hits a dark amber pour it in to the pan. Step Two: Caramel Milk Pour your milk, cream, sugar, and salt into the pan you made your caramel in. Stir well on low heat - just enough to make sure all the caramelly goodness gets mixed into the milk. Take it off the heat. Step Three: Blend Baby Blend Blend your six eggs and vanilla extract in your blender and then add the milk mixture back in - you can do this through the pour spout as the blender runs or if your milk is lukewarm then pour it directly in. Hot milk curdles eggs. Step Four: Pour & Bake Pour that lovely caramel milk mixture into your caramel bottomed pan. Place the pan inside another oven safe pan/dish. Pour hot water into it leaving just the top inch of the pan unsubmerged. Bake at 325F for 50 minutes for this pan. Step Five: Flip and Serve!
Caramel Talk: Two Ways to Make Caramel
There are two ways to make Caramel: Dry and Wet.
Dry means you sprinkle the sugar in your pan and let it change colour. If you are comfortable making caramel then this approach minimizes crystallization. However, the color change happens more rapidly here so keep close watch on the colour.Wet is what is written into the recipe card, it is a little more forgiving, but stirring can cause crystallization. Just gently swirl your caramel to get rid of pesky sugar crystals.
Bonus Tip: For the BEST Caramel Custard
It is undoubtedly an indulgence, but well worth it for special occasions. Simply halve the vanilla bean, scrape out the seeds and mix into your milk as you warm it stove top. Add the scraped pod in there for extra flavour and just when you’re about to mix it into your eggs then remove the pod. Hope you love this take on one of my childhood favourites! Do rate the recipe below and tag me in your recreations on Instagram @flourandspiceblog - your feedback always keeps me going! Want to see some more of my childhood favourites?
