Thyme-Infused Caramel Custard
Perfect dessert to combat that summer heat!
For the caramel base
- 1/2 cup (99g) sugar
- 1/4 cup (60g) water
For the custard
- 3 large eggs
- 1/3 cup (67g) granulated sugar
- 2 cups (450ml) whole milk
- 1 tsp vanilla extract
- 1 sprig thyme and a few leaves for garnishing
- Preheat the oven to 350F
- Place 4 ramekins (at least 2 inches in height) in a large rectangular baking dish.
- To make the caramel, place the sugar and water in a heavy bottom saucepan or pot. Bring the contents to a boil over low heat, stirring to dissolve the sugar. As soon as the sugar begins to dissolve stop stirring and turn up the heat. The caramel will start to turn a golden shade. As soon as this is achieved, turn off the heat.
- Gently divide the caramel into the four ramekins evenly. If necessary, swirl the base of each ramekin so the caramel spreads across the base of each ramekin. Place the ramekins back on the baking tray.
- In a large mixing bowl, whisk the eggs along with the sugar until they become a pale yellow.
- In a large pot, bring the milk, vanilla and thyme to a boil and turn off the heat.
- Carefully pour the infused hot milk into the egg mixture and stir continuously to incorporate. Strain the custard into a large container preferably with a spout.
- Divide the custard carefully into the 4 ramekins.
- Pour hot water into the baking dish such that it rises to 2/3 the height of the ramekins. Pour the hot water carefully such that it doesn't splash into the ramekins.
- Place the baking dish into the oven and bake for approximately 45 minutes. The caramel custard is done when a knife inserted comes out clean.
- Remove each ramekin carefully and allow to cool for approximately 30 minutes before running a knife around the edges of the ramekin to loosen the custard.
- Invert the custard onto a plate that is wider than the diameter of the ramekin. Garnish with a few thyme leaves.