Caramelized Baked Custards

One of the things I love most about blogging is how it inspires creativity, and forces me out of my cooking comfort zone. When Camilla from Culinary Adventures with Camilla suggested that the #FestiveFoodies make dishes for Bastille Day, I hesitated.  French food is not something I really cook or eat often.  But then I remembered how my guys bought me a kitchen torch for Christmas, still sitting unopened in the package, and I thought, "What a great excuse to make creme brulee!"

I searched through lots of recipes, and these Caramelized Baked Custards seemed like the perfect starter recipe.  We've always got Bailey's on hand, and all of the other ingredients are pantry staples too.  These come together easily, and my tip to you would be to beat the eggs and sugar in a 4 cup glass measuring cup (like Pyrex).   That makes it much easier to pour the custard into the ramekins rather than out of a bowl.

My ramekins were only 4oz, so they took a little closer to 25 minutes.  There's just something awesome about using fire to finish a dessert, but go ahead and pop them under the broiler if you don't have a torch.  I absolutely loved the delicious caramelized sugar on top, and the smooth, creamy custard underneath.   Thank you so much to Joyce M., for sharing her recipe!

Be sure to check out all of the awesome recipes from the other Festive Foodies by clicking the links down below, and big thanks to Camilla for hosting!

Carmelized Baked Custards

ingredients:

• 2 cups heavy whipping cream
• 1/4 cup Irish cream liqueur
• 3 large eggs
• 2 large egg yolks
• 3/4 cup plus 2 tablespoons sugar, divided
• 1 teaspoon vanilla extract

instructions:

How to cook Carmelized Baked Custards

1. Preheat oven to 325°. In a saucepan, heat cream and liqueur until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks and 3/4 cup sugar until blended but not foamy. Slowly stir in hot cream mixture. Stir in vanilla.
2. Place six 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour cream mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of tops of ramekins.
3. Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
4. To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.
5. To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat 5-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour.

Source: https://www.tasteofhome.com/recipes/caramelized-baked-custards

custard, baked, brulee

Dessert

American

Created using The Recipes Generator

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