BAKED CUSTARD

Serves 4 to 6

500 ML MILK

250 ML WHIPPING CREAM

125g CASTER SUGAR

100g EGG YOLKS (therefore 5 to 6)
(tips: 1 egg weights 60g: shell 5 gr, 20 gr yolk, white 30gr)

50g cornstarch

caramel essence (not manditory)

Individual molds or a dessert more delicious pastry circle 18 cm in diameter.

 Boil the milk, cream and essence.

In a bowl mix the egg yolks and sugar using a whisk and then cornstarch. 

Poor the boiling milk while mixing, strain with a corner. 

Put it back to the hob and cook for  another 30 seconds after the preparation starts boiling.

Put it in a glass container with cling film touching the custard.

Let it chill completely, I set it on a cooling dish to avoids the probation of the

heat. 

This allows me to put the bowl in refrigerator. be cautious not to have food standing next to it.

 

Preheat oven to 180 °.

 

Grease and flour the circle, place it on a baking sheet covered with silicone paper.

If you use silicone molds it is of course no need to grease.
Whisk the cold cream to loosen it and pour it into the circle. Smooth with a spatula.

Bake for about 35 minutes. The surface of the custard should be caramel color with a few black spots. Let cool on a rack

 

For my baked custard, I add a dome of caramel.

so easy to do and make a beautiful final touch.

Take a small ladle or the back of a spoon as for me I took the back an ice cream spoon. 

Oil generously and set aside.
In a saucepan or even a pan heat caster or icing sugar. Stir with a silicone spatula if you do not have one a wooden spoon will do the trick but it is less easy as the caramel tends to stick easily.
When you get a golden color you can add if you like red food coloring a small amount is enough.

Today in our life we need to put a little sunshine in our plate. 

Let it cool. When you feel the caramel starts to thickens using a fork dip in caramel making zigzag  over the spoon.
Wait a few seconds it will unmold by itself.

 

 

 

 

In the picture number 2 I show you how to do the same thing but on baking

paper to make a nice decoration for another use. 

Be careful caramel will not stay hard for very long especially in the fridge!