Caramel Custard

A silky, softly set caramel custard with a glossy golden caramel top and delicate vanilla flavour. This version uses a combination of a small amount of regular sugar for the caramel and sweetener in the custard mixture, keeping the classic character of caramel custard while giving it an Ippitizer touch.

Total Time: Approximately 50 minutes
Cuisine: French-inspired

Nutrition / Macros — Total Recipe
310 kcal • 21 g protein • 12 g fat • 29 g carbs

The decorative caramelized sugar net and sugar crust used in the original presentation are not included in the macros.

Recipe Highlights

• Classic caramel custard with an Ippitizer twist
• Only 20 g sugar used for the caramel
• Sweetener used in the custard mixture
• Smooth, creamy texture
• Can be served chilled or at room temperature
• Baked gently in a water bath

Ingredients

For the Caramel

• Sugar – 20 g

For the Custard

• Milk – 200 ml
• Egg – 1
• Vanilla essence – as required
• Sweetener – to taste
• Gelatin – as required

Method

1. Add the sugar to a heavy-bottomed saucepan and heat over low heat.
2. Allow the sugar to melt gradually, stirring gently as needed, until it turns into a smooth golden caramel.
3. Immediately pour the caramel into the custard mould or cup. Carefully tilt the mould so the caramel coats the bottom evenly.
4. Leave it undisturbed for about 10 minutes so the caramel can set.
5. Meanwhile, add the egg, milk, vanilla essence, gelatin and sweetener to a bowl.
6. Whisk gently until everything is well combined. Avoid beating vigorously, as too much air can make the custard foamy instead of smooth.
7. Pour the custard mixture carefully over the set caramel.
8. Place the custard mould inside a larger baking dish.
9. Pour boiling water into the outer baking dish until the water reaches approximately 1 inch up the sides of the custard mould. This creates a gentle water bath for even cooking.
10. Bake at 160°C for 40–45 minutes, or until the custard is just set and a knife inserted near the centre comes out clean.
11. Carefully remove the mould from the water bath and allow the custard to cool completely.
12. Chill before serving if you prefer a cold caramel custard.
13. To unmould, run a thin knife gently around the edge of the custard.
14. Place the serving plate over the mould and invert it in one smooth motion, allowing the caramel to flow over the custard.
15. Serve chilled or at room temperature.

Ippitizer Note

This one took three attempts to get right — and caramel custard is one of those desserts where small details matter. Gentle whisking, slow baking and the water bath all help create that smooth, delicate texture.

The caramelized sugar net and decorative sugar crust can make the presentation dramatic, but they are completely optional and were not included in the nutrition calculation.

Tips

• Melt the sugar slowly so it caramelizes without burning.
• Once the caramel reaches a golden amber colour, work quickly because it sets fast.
• Do not over-whisk the custard mixture.
• A water bath helps the custard cook gently and evenly.
• Avoid overbaking; the centre should be just set.
• Chill thoroughly before unmoulding if you want the cleanest finish.