Caramel Custard

Caramel Custard

Skip Laskody


For the Caramel:

1 cup sugar

1/3 cup water

For the Custard:

6 “large” eggs

5 egg yolks

¾ cup sugar

1 quart hot milk

2 or more tsp. pure vanilla extract

A pinch of salt

Special Equipment Suggested:

A 6 cup stainless steel saucepan with tight fitting lid for the caramel; an 8 cup baking dish 4 inches deep (preferably metal); a tea strainer; a larger dish to hold the baking dish in the oven.

To make the Caramel:

1 cup sugar

1/3 cup water

1) Blend sugar and water in the saucepan and bring to a simmer; remove from heat and swirl the pan by it’s handle. Make sure the sugar is completely dissolved and liquid is clear.

2) Cover the pan tightly and boil the syrup for several minutes over moderately high heat. Boil covered until the bubbles are thick, then uncover the pan, continue boiling while swirling the pan by its handle until the syrup darkens. Set the pan in cold water to cool it.

To Caramelize the dish:

1) Pour half the caramel into the baking dish, and swirl slowly for several minute until it hardens.

The Custard mixture:

1) Preheat oven to 350 degrees

2) 2) Blend the eggs, yolks and sugar in a bowl with a whip DO NOT BEAT AND CREATE FOAM. Gradually blend in the hot milk to dissolve the sugar completely.

3) Add the vanilla and salt; pour through tea strainer into caramelized dish. Skim any bubbles off the top of the dish.


1) 45 to 75 minutes at 350 degrees. Set the baking dish in the larger dish and place in the lower third of the oven. Pour boiling water in the large dish until water level is halfway around the dish. Regulate the heat so it just below a simmer.

2) Plunge skewer plunged down an inch into the dish at least an inch deep. If it comes out clean it’s done.

3) Remove from dish and pour extra caramel sauce around and let cool.