Caramelized Custard

31 Mar Caramelized Custard

Ingredients

• 600 g milk
• 3 eggs
• 120 g sugar
• 5 g vanilla sugar
• 10 g cornstarch

Preparation

• Place the milk, eggs, sugar, vanilla sugar, and cornstarch in the blender or food processor.
• Blend and cook for 8 minutes at 90 °C, at medium speed, until a smooth, lump-free cream is obtained.
• Divide the hot custard into six individual ramekins and allow them to cool to room temperature.
• Once cold, sprinkle the surface of each custard with a thin layer of ground sugar.
• Using a kitchen torch, burn the sugar until a caramelized and crunchy layer forms.

Serve immediately or keep refrigerated until ready to enjoy, making sure to caramelize just before serving to maintain the contrast between the cream and the caramel.