Vanilla Custard Dessert with Caramel | Episode 482

00:11

SERVES: 5

PREP TIME: 1 HR

COOK TIME: 20 MINS

TOTAL TIME: 1 HR 20 MINS

Ingredients

Vanilla pudding

900 ml milk
105g all-purpose flour
55g cornstarch
150g granulated sugar
2 egg yolks
100g butter
2 tsp vanilla extract or vanilla sugar
250 ml heavy cream

Caramel topping

150g granulated sugar
1 tbsp butter
200 ml heavy cream

Method

1. To make the vanilla custard: Bring the milk, sugar, egg yolks, cornstarch to a simmer over medium heat. Whisk constantly for 6-8 minutes or until it has thickened. Stir in the vanilla and butter, then remove from the heat. Allow to cool completely.

2. To make the caramel: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, add the butter.
Stir the butter into the caramel until it is completely melted, about 2 minutes. Very slowly add the heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Pour into a bowl and allow to cool.

3. Combine the vanilla custard with the heavy cream. Beat for about 3-4 minutes.

4. Pour the vanilla custard into a dessert pan or into dessert cups. Spread the caramel over the top of the vanilla custard. Transfer to the refrigerator to set for at least 2 hours before serving.