This elegant caramel custard, lightened with meringue and baked to perfection, is a delightful dessert that pairs beautifully with a touch of black coffee. The smooth, creamy custard and rich caramel sauce create a luxurious treat that’s sure to impress. It’s an ideal dessert for special occasions or when you want to indulge in something truly delicious.
Preparation Time:
- Total preparation and cooking time: 1 hour 10 minutes
- Chill time: At least 2 hours
Ingredients:
For the Caramel:
- 50 g sugar
- 40 ml water
- 1 tbsp lemon juice
For the Custard:
- 3 whole eggs + 1 egg yolk
- 60 g sugar
- 320 ml milk
- 1 egg white
- 35 g sugar (additional for meringue)
- 30 g cake flour
Optional:
- Black coffee, for serving
Instructions:
- Prepare the Caramel:
- In a small saucepan, combine 50 g of sugar, 40 ml of water, and 1 tbsp of lemon juice.
- Place over medium heat and let it boil without stirring. You can gently tilt the pan to help spread the caramel evenly.
- Once the caramel is golden brown, quickly pour it into a round baking dish, swirling to coat the bottom evenly. Set aside.
- Make the Custard Base:
- In a bowl, whisk together 1 egg yolk and 3 whole eggs with 60 g of sugar until well combined.
- In a saucepan, heat 320 ml of milk until just warm, then gradually add it to the egg mixture, stirring continuously.
- Strain the mixture back into the pan to remove any foam and ensure a smooth custard.
- Prepare the Meringue:
- In a clean bowl, beat 1 egg white until soft peaks form.
- Gradually add 35 g of sugar and continue beating until stiff peaks form.
- Fold this meringue gently into the custard mixture to lighten it.
- Bake the Custard:
- Preheat the oven to 160°C (320°F).
- Sift 30 g of cake flour into the custard mixture and fold gently until just combined.
- Pour the custard over the caramel in the baking dish.
- Place the dish in a larger baking pan and add hot water to the pan to come halfway up the sides of the dish (water bath).
- Bake in the preheated oven for about 28 minutes, or until set but still slightly wobbly in the center.
- Chill and Serve:
- Remove the custard from the oven and let it cool at room temperature. Then refrigerate for at least 2 hours.
- To serve, optionally pour a little black coffee over the custard for added flavor.
- Carefully invert onto a plate, allowing the caramel sauce to cover the custard.
Serving Suggestions:
- Serve chilled, optionally with a drizzle of black coffee or a dollop of whipped cream.
- Garnish with fresh mint leaves or a sprinkle of cocoa powder for an elegant touch.
Cooking Tips:
- Be careful not to overcook the caramel, as it can burn quickly. Remove it from the heat as soon as it turns golden brown.
- Straining the custard mixture ensures a smooth texture without lumps.
- A water bath helps the custard bake evenly and prevents cracking.
Nutritional Benefits:
- This dessert provides a good source of protein from the eggs.
- Milk adds calcium and other essential nutrients.
Dietary Information:
- This recipe contains dairy and eggs and is not suitable for those with lactose intolerance or egg allergies.
- It can be made gluten-free by ensuring the cake flour is gluten-free.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- The custard is best enjoyed chilled.
Why You’ll Love This Recipe:
- The combination of creamy custard and rich caramel sauce is incredibly satisfying.
- It’s an impressive dessert that’s perfect for entertaining.
- The meringue adds a light and airy texture to the custard.
Conclusion:
This caramel custard with meringue is a luxurious and elegant dessert that will delight your taste buds. The smooth, creamy custard combined with the rich caramel sauce creates a perfect balance of flavors and textures. Whether for a special occasion or a simple indulgence, this recipe is sure to impress. Enjoy this delightful treat! Bon appétit!