Hello people!!
There are so many things I missed out on during these days!! My blog anniversary :'( , being recognised as a Notable Newbie on Blogadda and I never mentioned the new domain. My blog went from a 'blogspot.com' to a '.in'. Fantastic, eh? But no point crying over spilt milk. A very belated Happy Anniversary Blog!! You're nearly 1.5 years old!!
Lets talk about this fabulous Caramel Custard!! I came across this recipe on Dulce Delight, a food blog by the very innovative Raiza Costa (yes, yes, she was on Masterchef USA!). I've halved her recipe and instead of macerated strawberries, I decided to go with some brittle.
The creme caramel custard is so-oh fantastic; creamy and light, just like a custard should be. And it is incredibly easy to make with just four ingredients which go into a mixer *whizz whizz* onto the caramel and into the oven. Then you sit pretty, do you nails or even run a quick errand to the super market. Oh but don't get too comfortable. We need to make the brittle as well. That takes about as much time it takes to make caramel, which is about 7 minutes. The brittle gives the much needed texture and crunch to the caramel custard. Purists wouldn't dare but it takes the experience notches higher! The nutty flavour of toasted sesame seeds goes so well with the sweet taste of caramel. Yumm.
A few pointers while making caramel. The sugar, as it caramelizes gets VERY hot. Be careful while making caramel around children. Keep an eye on the caramel and do not leave the pan unattended for even a minute as once the sugar begins to caramelize, it can go from golden to burnt in a matter of seconds. Keep a small bowl of water handy along with a pastry brush for brushing the sides of the pan. What happens is, as sugar boils, it tends to splatter onto the sides of the pan and crystallize. If these sugar crystals come in contact with the liquid sugar, the liquid sugar will crystallize too and you'll be left with a pan of rock hard sugar. Also, WEAR GLOVES/OVEN MITTS while pouring the hot caramel into the tin. You'l burn your hands if you don't. I've learnt my lesson. Trust me, you don't want hot caramel on any part of your skin. Having said all of this, working with sugar is not as intimidating as it sounds. All you need to be is observant and very careful.
Lets get it started!!
CARAMEL CUSTARD with SESAME BRITTLE.
Caramel Custard Adapted from: Dulce Delight
Ingredients:
For the caramel:
200 g granulated sugar
1/2 cup water
For the custrad:
400 g condensed milk
3 eggs
375 ml milk
1 tsp vanilla extract
Sesame Seed Brittle:
1 tbsp sesame seeds
7 tbsp sugar
2 tbsp water
1.Make the caramel...
..Add the sugar and water to a pan and set over medium high heat. Keep a watchful eye on the melting sugar. Keep brushing the sides of the pan with some water using a pastry brush. Once the sugar stops splashing on the sides, you need not brush the pan any longer. As soon as the sugar turns golden brown take it of the heat.
2. Wear oven mitts. Pour the hot caramel into the cake tin and swirl it around so as to coat the bottom and sides of the pan with caramel. Set aside.
3. In a bowl (if using a hand whisk) or in a mixer-blender pour the milk and condensed milk. *whizz*. Add the eggs one at a time *whizzing* between each addition. Mix in the vanilla extract *whizz*
4. Pour the mixture through a strainer on to the caramel. Hear the crack as it hits the caramel.
5. Set the caramel custard in a water bath*. Cover the tin tightly with foil and into an oven preheated to 175 degree C for a hour and a half (90 minutes). Once the custard has been in the oven for half an hour (30 minutes) remove the foil and continue baking.
While the custard bakes, make the sesame seed brittle..
6. Butter a sheet of foil and keep ready.
7. Lightly toast the sesame seeds in a pan. Set aside.
8. Make the caramel. In a pan add the sugar and water and set over medium high heat. Keep brushing the sides of the pan with some water using a pastry brush. Once the sugar stops splashing on the sides, you need not brush the pan any longer. As soon as the sugar turns golden brown take it of the heat and add the toasted seeds to it. Mix lightly with a spoon.
9. Quickly pour over the prepared parchment and tilt to form a even layer. Its alright even if it does not turn out too even. Once completely set, break into pieces and set aside.
Back to the caramel custard..
10. Check the caramel custard once the 90 minutes are up. It should be wobbly and jiggly but not liquid. Take it out of the oven and let it cool in the tin.
11. Once cooled completely, turn out on to a plate. Drop the brittle pieces over it.
NOTES
* To make a water bath pour hot water into a tray and set the tin with the caramel custard inside the tray. The tray needs to be bigger than the tin and the water should come halfway up the tin.
* If the water in the tray begins to boil while in the oven, turn down the temperature immediately. The purpose of baking in a baine-marie is to slowly bake at a lower temperature.
Just in case, you're wondering what is in the small bottle in the background; its only the caramel that flows out when you turn the caramel custard out of the tin. You can pour it over the caramel custard for some extra caramel-ly deliciousness.
3. In a bowl (if using a hand whisk) or in a mixer-blender pour the milk and condensed milk. *whizz*. Add the eggs one at a time *whizzing* between each addition. Mix in the vanilla extract *whizz*
4. Pour the mixture through a strainer on to the caramel. Hear the crack as it hits the caramel.
5. Set the caramel custard in a water bath*. Cover the tin tightly with foil and into an oven preheated to 175 degree C for a hour and a half (90 minutes). Once the custard has been in the oven for half an hour (30 minutes) remove the foil and continue baking.
While the custard bakes, make the sesame seed brittle..
6. Butter a sheet of foil and keep ready.
7. Lightly toast the sesame seeds in a pan. Set aside.
8. Make the caramel. In a pan add the sugar and water and set over medium high heat. Keep brushing the sides of the pan with some water using a pastry brush. Once the sugar stops splashing on the sides, you need not brush the pan any longer. As soon as the sugar turns golden brown take it of the heat and add the toasted seeds to it. Mix lightly with a spoon.
9. Quickly pour over the prepared parchment and tilt to form a even layer. Its alright even if it does not turn out too even. Once completely set, break into pieces and set aside.
Back to the caramel custard..
10. Check the caramel custard once the 90 minutes are up. It should be wobbly and jiggly but not liquid. Take it out of the oven and let it cool in the tin.
11. Once cooled completely, turn out on to a plate. Drop the brittle pieces over it.
NOTES
* To make a water bath pour hot water into a tray and set the tin with the caramel custard inside the tray. The tray needs to be bigger than the tin and the water should come halfway up the tin.
* If the water in the tray begins to boil while in the oven, turn down the temperature immediately. The purpose of baking in a baine-marie is to slowly bake at a lower temperature.
Just in case, you're wondering what is in the small bottle in the background; its only the caramel that flows out when you turn the caramel custard out of the tin. You can pour it over the caramel custard for some extra caramel-ly deliciousness.
Until next time,
Happy Baking
xo
Posts
0 comments