Skip to main content

Caramelized Baked Custards

 One of the things I love most about blogging is how it inspires creativity, and forces me out of my cooking comfort zone. When Camilla from Culinary Adventures with Camilla suggested that the Festive Foodies make dishes for Bastille Day, I hesitated.  French food is not something I really cook or eat often.  But then I remembered how my guys bought me a kitchen torch for Christmas, still sitting unopened in the package, and I thought, "What a great excuse to make creme brulee!"

I searched through lots of recipes, and these Caramelized Baked Custards seemed like the perfect starter recipe.  We've always got Bailey's on hand, and all of the other ingredients are pantry staples too.  These come together easily, and my tip to you would be to beat the eggs and sugar in a 4 cup glass measuring cup (like Pyrex).   That makes it much easier to pour the custard into the ramekins rather than out of a bowl.

My ramekins were only 4oz, so they took a little closer to 25 minutes.  There's just something awesome about using fire to finish a dessert, but go ahead and pop them under the broiler if you don't have a torch.  I absolutely loved the delicious caramelized sugar on top, and the smooth, creamy custard underneath.   Thank you so much to Joyce M., for sharing her recipe!

Be sure to check out all of the awesome recipes from the other Festive Foodies by clicking the links down below, and big thanks to Camilla for hosting!

Carmelized Baked Custards

Carmelized Baked Custards

Ingredients

  • 2 cups heavy whipping cream
  • 1/4 cup Irish cream liqueur
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°. In a saucepan, heat cream and liqueur until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks and 3/4 cup sugar until blended but not foamy. Slowly stir in hot cream mixture. Stir in vanilla.
  2. Place six 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour cream mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of tops of ramekins.
  3. Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
  4. To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.
  5. To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat 5-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour.

Notes

Source: https://www.tasteofhome.com/recipes/caramelized-baked-custards

Recommended Products

Porcelain Ramekins, set of 6

Sterno Butane Torch Lighter

Sterno Fuel Cartridges

Other recipes you may enjoy:

Irish Oatmeal Brulee

S'mores Creme Brulee

custard, baked, brulee
Dessert
American

Camilla, Culinary Adventures with Camilla: Tarte Flambée
Jolene, Jolene's Recipe Journal: Caramelized Baked Custards
Karen, Karen's Kitchen Stories: Black Olive Fougasse
Coleen, The Redhead Baker: Mini Butter Croissants
Caroline, Caroline's Cooking: Lemon Madeleines
Amy, Amy's Cooking Adventures: Ratatouille Bake


Labels:

Comments

  1. Camilla M. MannJuly 14, 2018 at 12:22 AM

    Thanks for joining me, Jolene. Funny story about a kitchen torch. When my older son ordered a creme brulee at a restaurant where the owners are dear friends, they brought out the torch and let him do it himself. The next time he ordered it, at another restaurant, he was so disappointed that it didn't come with the torch!

    ReplyDelete
    Replies
    1. JoleneJuly 14, 2018 at 3:09 PM

      It was pretty fun to torch it up, I can see why he was disappointed :)

      Delete
  2. KarenJuly 14, 2018 at 12:32 PM

    You've inspired me to break out the kitchen torch I bought at least three years ago and never have used! These sound delicious.

    ReplyDelete
    Replies
    1. JoleneJuly 14, 2018 at 3:09 PM

      Now that I've taken it out of the package, I can't wait to make more torchable recipes LOL

      Delete
  3. AmyJuly 14, 2018 at 11:41 PM

    Oh my gracious, these sounds amazing! I definitely need to add these to my bucket list!

    ReplyDelete
  4. CarolineJuly 18, 2018 at 10:48 PM

    Looks wonderful - I've always been a creme brulee fan, so sure I'd like this!

    ReplyDelete
    Replies
    1. JoleneJuly 19, 2018 at 5:21 AM

      I'm sorry it took me so long to make it at home!

      Delete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more