Caramel Custard Recipe

Boil the milk and let cool. If you want to cool it quicker, place the bowl with milk in a bigger one, filled with cold water, keep it there for a while, then change the water for 2-3 times.

Notice that in the video recipe I skipped this step and it didn't make any difference. So, it's up to you if you boil the milk or not - besides, the one in the shops is already pasteurized anyway.

In a saucepan, cook and stir 150g sugar over low heat, until sugar is melted and dark brown, but not burned!

Right after it's done, pour the hot sugar into the oven dish (here 20x20 cm) and very quickly spread with a spoon all over the surface, covering a bit the sides too.

If you are not quick enough, the caramel will harden and you won't be able to spread it, in which case, it will need reheating in the oven.

In case you melt the sugar right in the oven dish, if it's glass, make sure it doesn't chip. Melt the sugar carefully, over low heat or use a metal saucepan or pan.

The advantage here is that the caramel spreads evenly over the entire surface.

When you finish with the caramel, set aside for 10 minutes.

In a deep bowl, beat 7 eggs with 250g sugar and vanilla extract.

Pour in the cooled milk and mix with a whisk.

Tip this mixture into the dish with the caramel inside.

Place the dish in a large oven tray, large enough to fit, and fill the tray with water. This step is very important, the mixture will bake evenly and will have a soft and not spongy texture.

Bake in the preheated oven at 160 degrees C for 40-45 minutes.

Custard is ready when nice golden brown on top and firm when touched. Cool down completely at room temperature.

Cover with cling film and refrigerate for a few hours.

This way, the mixture will be firmer, a bit juicy and with this delicious caramel at the bottom.

Slice and serve together with the caramel sauce.

Enjoy!