Velvet Baked Milk Custard with Caramelized Detail

Here’s a visual of a velvety caramel custard (commonly known as crème caramel or flan) with that luscious caramel layer you’re after—smooth, inviting, and delightfully glossy.

Velvet Baked Milk Custard with Caramelized Detail

Also referred to as velvety caramel custard, crème caramel, or caramel flan, this dessert features a rich, silky custard baked atop a layer of caramelized sugar that transforms into a sauce when inverted (Flour & Spice, Recipes By Sandra).

Ingredients (Approximate servings: 6–8)

Caramel:

• ½ to ⅔ cup granulated sugar (adjust depending on pan size, e.g., ½ cup for loaf, ⅔ for round)
  Custard:
• 2 cups whole milk (minimum 2% if not whole)
• 1 cup cream (heavy whipping cream, table cream, or half‑and‑half)
• ¾ cup sugar
• 6 large eggs
• 2 tsp vanilla extract
• ½ tsp salt (Flour & Spice)

Step-by-Step Instructions

1. Preheat & Prep
   • Preheat oven to 325°F (160°C).
   • Prepare a bain-marie: place a roasting pan with 1–2 inches of hot water inside the oven (Flour & Spice, Vintage Cooks).
2. Make the Caramel
   • In a heavy-bottomed pan, combine sugar and a splash of water (if using) and melt without stirring, gently swirling to ensure even caramelization.
   • Once it turns dark amber, quickly pour into your baking dish or ramekins, tilting to coat the bottom (and sides slightly) before it hardens (Flour & Spice, Vintage Cooks, Reddit).
3. Prepare Custard
   • In a blender or with an immersion blender, blend eggs, vanilla, sugar, and salt until smooth.
   • Warm milk and cream separately (do not boil), then slowly incorporate into the egg mixture—take care to avoid curdling (Flour & Spice, Vintage Cooks, Dailymotion).
4. Strain & Bake
   • Strain the custard through a fine sieve for ultra-smooth texture (Vintage Cooks, Reddit).
   • Pour custard over the hardened caramel.
   • Place inside the preheated bain-marie and bake for 55–60 minutes, or until the custard is set but still slightly jiggly in the center (Flour & Spice, food.com, alicerecipes.com).
5. Chill & Serve
   • Remove from oven and let cool slightly, then refrigerate for a few hours—or preferably overnight—to fully set (Vintage Cooks, Reddit).
   • To unmold, run a thin knife around the edges, place a plate on top, and flip. The caramel will cascade over the custard like a sauce (food.yadachef.com, Reddit).

Chef Tips for That Perfect Velvet Texture

• Go low and slow: Bake over a water bath at a gentle oven temp (~325 °F) to avoid curdling (Vintage Cooks, Twice as Tasty).
• Strain custard: This removes bubbles, chalazae, or lumps for a silky finish (Vintage Cooks).
• Beat gently: Vigorous whisking incorporates air, which can ruin the texture—aim for smooth, not fluffy (Vintage Cooks).
• Watch caramel color closely: Amber is golden; burnt is bitter—move quickly (Vintage Cooks, Reddit).
• Chill thoroughly before unmolding to maintain structure (Vintage Cooks, Reddit).
• Optional variations: Use a vanilla bean for deeper aroma, or sprinkle nutmeg on top before baking for a warm hint (Flour & Spice).

Quick Reference Table

Let me know if you’d like adaptation tips—like using condensed milk or egg yolk variations, or baking in smaller ramekins. Happy to help perfect that velvety, caramel-coated custard!