Salted caramel custard

Salted caramel custard

By
From
Salted Caramel Dreams
Makes
about 450 ml, depending on thickness
Photographer
River Thompson

At boarding school, we ate many a cold thing out of a tin, the best being Bird’s custard, the worst being Heinz tomato soup. It’s not that we weren’t fed – in fact, we were fed very well. It’s just that for some reason we’d find ourselves making marshmallow toasties and microwaving baked apples in honey and butter. Tinned goods could be kept easily for ages under the bed, making them perfect tucker. Looking back it was like a micro prison system, tuck being bartered like cigarettes, friendships made and broken on exchanges. Getting back on course, this custard is far from the tinned stuff and about half as sweet, with a good spike of sea salt. I think it is perfect cold from the fridge, but that might be the institutionalised child in me.

Ingredients

Quantity Ingredient
6 large free-range egg yolks
150g caster sugar, divided into one-third and two-thirds
250ml double cream
250ml full-fat milk
30g unsalted butter
1 teaspoon sea salt
seeds from 1 vanilla pod
Dry caramel

Method

  1. In a medium bowl, whisk together the egg yolks and one-third of the sugar to form a paste. Set to one side.
  2. In a small saucepan, over a low heat, gently warm the cream and milk. Set to one side and cover to keep warm.
  3. In a large, heavy-based saucepan, make a dark dry caramel with the remaining sugar.
  4. Whisk the butter and sea salt into the caramel, then whisk in the warm milk and cream. Remove from the heat.
  5. Pour out about 100 ml of the hot liquid onto the egg yolks and sugar, whisking, to thin the paste. Gradually pour this mixture back into the hot cream and milk liquid, whisking all the time.
  6. Whisk in the vanilla seeds and return the pan to a low heat. Heat, whisking often, until the custard is thickened to a consistency you enjoy, bearing in mind that the custard will thicken more as it cools, if you like your custard chilled.
  7. If not using straight away, remove the custard to a jug or bowl and cover with cling film, pressing the film onto the surface of the custard to avoid a skin forming. Leave to cool to room temperature and then refrigerate until needed.
  8. The custard will keep for about 3 days in an airtight container in the fridge.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again