This is one of those desserts that people often put in the “too hard basket” and so see it only as a restaurant dessert. Some days, for me, the hardest part of the recipe is the caramel: last time I made it I crystallized the first batch and then I burnt the second batch. I was preoccupied, so the message is to keep your mind on the task when making this dessert. The other problem can be over baking the custard. It needs to be cooked until just set when a knife is inserted in the centre as it will continue to cook and set as the custard cools down.
I thank my mother for this recipe and for making it a dessert not to be scared of. It was always a family dessert, nothing special except for the toffee shards which we scraped out of the bottom of the bowl. Best made the day before.
Serve with fresh strawberries or balsamic strawberries.
Mum’s Baked Caramel Custard
1 cup caster sugar
4 tablespoons boiling water
Combine in saucepan and stir. Boil without stirring until golden in colour. Do not stir as the sugar will crystallize.
Pour into 4 cup ovenproof bowl and swirl toffee around the sides of the dish. Allow to cool.
2 tablespoons sugar
2 tablespoon full cream milk powder
2 cups full cream milk
1/2 teaspoon vanilla
Combine all ingredients in a bowl and beat until combined. Pour custard through a sieve into toffee coated bowl.
Line a baking dish with a tea towel. Place bowl into dish and pour boiling hot water into baking dish until 1/2 way up bowl. Place in 180 C oven for 1 – 1 1/4 hours or until custard is just set when knife is inserted in the middle. Remove from water bath and allow to cool. Once cooled down, refrigerate overnight.
Another option is Donna Hay’s Recipe for individual creme caramels.