This traditional Goan Crème Caramel, crowned with a soft, golden caramel topping, is a true classic. It also holds a very special place in our hearts as Grandad’s absolute favourite dessert.
Goan Creme Caramel
Ingredients
Caramel:
½ cup sugar
1 tbsp water
Custard:
5 eggs
½ cup sugar
¼ tsp salt
3 cups whole milk or 2 cups milk and 1 cup condensed milk
1 ½ tsp vanilla extract (or vanilla pod)
Cooking Steps
Step 1
Butter eight 6-ounce custard cups or a 6” diameter bowl.
Step 2
Prepare caramel: Melt ½ cup sugar and 1 tbsp water in a pan over medium heat, stirring until it is a light brown syrup.
Pour syrup into individual buttered cups or bowl. Place cups/bowl in a shallow baking pan for easy handling. Preheat the oven to 300F 150C.
Step 3
Prepare the custard: In a large bowl with a mixer at low speed, beat eggs, salt and ½ cup sugar until lemon coloured.
Gradually beat in milk, condensed milk and vanilla extract. Pour mixture into the cups or bowl.
Bake the custard: Add sufficient hot water into the baking tray (bain-marie) to within 1 inch of the top of cups, bake for 1 hour until knife inserted in centre comes out clean.
Remove and cool cups on a wire rack before putting in the refrigerator for at least 2 hrs to set.
Step 4
Loose the custard with a knife from the cups and invert (with a plate on top) onto a serving dish, letting syrup run down the sides onto the dish.