Recipe for baked custard creams. Angels in the machine.

Baked custard creams

Baked Custard creams

This dish is simple and light, almost ethereal.

By happy accident Tim forgot to buy the caster sugar he needed, so he made the custard with brown sugar instead. The resulting flavour is like buttercotch. It’s like eating caramelised cumulus clouds, the custard melts in the mouth, and slips down in a flash.

This recipe makes 8 ramekins, depending on the size of your ramekins. You’ll find any spare ramekins of custard disappear mysteriously as if they never existed.

 Ingredients

500ml full fat milk

500 ml double cream

150g brown demerara sugar

6 egg yolks

2 teaspoons of vanilla extract

How to make the baked custard creams

Pre-heat the oven to 180 C.

Mix the milk and cream together, and the vanilla extract.

Bring the milk and cream to just under boiling, stirring with a whisk to make sure it doesn’t catch on the bottom of the pan.

Mix the egg yolks with the sugar.

Pour some of the hot milk into the egg and sugar mixture, whisking constantly so that it doesn’t curdle, then pour back into the pan.

Pour through a fine sieve into ramekins.

Skim the bubbles off the top to prevent a crackled crust appearance to the top of the custards.

Make a bain-marie by finding a roasting pan big enough to contain your ramekins. Put the ramekins in and pour in boiling water up to 3/4 the height of the ramekins.

Bake for 20 minutes. Using a blow torch to burn the top of the custard adds an extra caramel flavour.

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Yorkshire meets South America: Dulce de leche Yorkshire pudding

 

A yorkshire pudding with dulce de leche

Dulce de leche Yorkies

I’ve been pestering Tim to do something with dulce de leche for months. But he wanted to do something original. I think this does it. And it’s fabulous.

This is great if you’re the kind of person that has six people suddenly descend on you for a proper supper on a school night, when your cupboards are bare. And you’re too polite to tell your guests to bog off.

(Assuming your bare cupboard holds a can of condensed milk, some flour and eggs.)

Dulce de leche is big in South America, also Spain and Portugal. And weirdly, this dish reminds me a little of those fantastic Portuguese custard tarts.

And Yorkshire Pudding is big in Britain, as a savoury, but was originally a pudding.

I like this clashing of continents, clashing of cuisines, to create a new idea.

Making the dulce de leche boiling a can of condensed milk

First, put your can of condensed milk, hidden in the recesses of your larder (ah if we could all have larders again) into a pan and cover completely with water. You’ll need to top it up occasionally with boiling water from a kettle.

Then make your Yorkshire pudding batter, in the way your mum told you. Or ask Delia. Or Heston. (Adding vinegar is good – no one seems to know why – if you do, let us know.)

The batter can stand while the condensed milk transforms into dulce de leche – about 2 hours.

making dulce de leche by boling a can on the hob

A can of condensed milk, from your bare cupboard.

Pour the Yorkshire pudding batter into a Yorkshire pudding pan, which has already been heating some oil, very hot. (Your mum did tell you about that, didn’t she?)

Frozen berries

Frozen berries, lurking in your freezer.

Cook the Yorkshire pudding until well risen, remove from the oven, and spoon some dolce de leche into each pudding, and spoon some around the top of the pudding. This will caramelize further when it goes back in.

Cook for a further 6 minutes at 190c until the dulce de leche starts to caramelise, going quite a dark colour. This will produce lovely crunch and slightly burned flavour.

Tim served this with some mixed berries, some of them smashed and blended into a coulis, with a little water.

Finished dulce de leche yorkshire pudding

Berry dulce de leche pudding

Berry pudding, very nice.