Ice cream and chilled desserts
A classic caramel custard made by coating the bottom of a mold with melted sugar, pouring in a milk-and-egg mixture, and baking it in a water bath. Inverted to release its flowing caramel sauce, it makes an elegant chilled dessert for guests.
Melt the sugar with the water in a saucepan without stirring until it turns dark amber. Immediately divide it among the molds, tilting them to coat the bottoms.
Heat the milk until warm. Lightly whisk the eggs with the sugar and vanilla, then gradually add the warm milk, mixing without creating foam.
Strain the mixture through a fine-mesh sieve and divide it among the caramel-coated molds.
Arrange the molds in a water-bath pan and bake in a preheated oven until the custard is set but still jiggles slightly in the center.
Let the custards cool to room temperature, then chill them in the refrigerator for at least one hour. Before serving, invert each onto a plate so the caramel sauce flows over it.
Important: Work quickly when pouring the caramel into the molds; otherwise, it will harden before it can spread. Allergen note: contains milk and dairy products, and eggs. Store covered in the refrigerator for up to four days.
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