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Velvety Filipino Caramel Custard

Name: Velvety Filipino Caramel Custard
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 300 grams egg yolks; 1 teaspoon vanilla extract; 354 ml evaporated milk; 1 tablespoon water; 100 grams granulated sugar; 300 ml sweetened condensed milk

Indulge in a scrumptious Filipino dessert with this Velvety Filipino Caramel Custard. This foolproof recipe is perfect for those seeking a creamy, delicate treat. Made with simple, everyday ingredients, beautiful flan molds are replaced by easily accessible ramekins.



1 hr

TOTAL TIME

361

CALORIES

$0.59

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Ingredients

6 INGREDIENTS

6 SERVINGS

11 g egg yolks

1 tsp vanilla extract

12 ml evaporated milk

1 tbsp water

3 1/2 g granulated sugar

10 ml sweetened condensed milk

Directions

11 STEPS

15 min

PREP TIME

45 min

COOK TIME

1 hr

TOTAL TIME

In a small saucepan, combine the granulated sugar and water, then heat over medium heat until the sugar caramelizes and reaches a light amber color. Be careful not to burn the sugar.

Once caramelized, remove the saucepan from heat and quickly pour the caramel evenly into the bottoms of six 6-ounce ramekins.

Preheat the oven to 375F (190C).

In a mixing bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until well combined. Be careful not to incorporate too much air.

Strain the custard mixture through a fine-mesh strainer into another bowl to ensure a silky texture.

Distribute the strained custard evenly among the prepared ramekins.

Place the filled ramekins into a deep baking pan and carefully pour hot water into the pan until it reaches about an inch up the sides of the ramekins.

Transfer the baking pan into the preheated oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly.

Remove the ramekins from the water bath and let them cool to room temperature.

Chill the custards in the refrigerator for at least 2 hours or until firm.

To serve, run a thin knife around the edges of the ramekins and invert onto a dessert plate.