Baked Brown Sugar and Baileys Caramel Custards
Photography Aaron McLean.
These are the silkiest, smoothest custards imaginable and the secret is cooking them at a low heat for a long time. For our photograph I used three 1 cup ramekins and two ½ cup ramekins.
Serves: 4
INGREDIENTS
¾ cup brown sugar
2 tablespoons water
1½ cups cream
1 egg
5 egg yolks
½ cup milk
2 tablespoons Baileys liqueur
pinch sea salt
To serve
softly whipped cream
pinch of cinnamon
4 x 1 cup-capacity ovenproof ramekins
METHOD
Preheat the oven to 110°C.
Place a clean tea towel in the base of a roasting dish and put the ramekins on top.
Put the sugar and water in a saucepan over medium heat until the sugar is dissolved.
Bring to the boil then reduce the heat and simmer for 6 minutes. Remove from the heat and whisk in the cream carefully as the mixture will bubble up furiously. Put back over the heat, bring back to the boil and whisk until smooth.
Whisk the egg, egg yolks, milk, Baileys and salt in a large heatproof bowl. Gradually whisk in the hot caramel in a slow stream then strain the mixture into a jug. Don’t add all the hot caramel at once or you will end up with scrambled eggs.
Divide the custard between the ramekins then pour enough hot tap water into the roasting dish to come halfway up the sides of the ramekins.
Bake for 50–60 minutes until the custard is just set but with a slight jiggle. Carefully remove from the water and cool. When cold, cover and refrigerate for at least 3 hours. Serve with a dollop of softly whipped cream topped with a pinch cinnamon.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.