Tuesday, June 5, 2012

Caramel Custard with Macerate Strawberries


A custard is one of the simplest dessert you can make but one of the most delicious. Everybody here knows my passion for "creamy texture" and nothing like a custard to satisfy my cravings. This is not the recipe I used to make when I was a kid, along the years I learned a little bit more, heard other's recipes and finally found the perfect combination for a perfect custard. 
Recently I was watching one of Louis CK show and he said something really interesting about how people tend to use exaggerated words for small things, like "that guy is hilarious" when all they meant was that the guy is kind of funny. Well said but  I am going to make a true statement here: THIS CUSTARD IS PERFECT and not like "this custard is kind of perfect", no, it is per-fec-ti-on! Most custards are made with similar ingredients, milk, condensed milk, eggs and maybe something else and this is basically what mine is made of as well but the ratio and the technique to bake it is really what changes from recipe to recipe (if you want to learn the story on how I got this recipe read the last paragrapher).


When overbaked a custard becomes bubbly and when you slice it you can see tiny holes all over it. It affects not only the texture but the flavor as well and it is almost unacceptable =) A water bath should never ever come to a boil and if it does, your oven should be turned down immediately, the whole point of baking something in a water bath is to keep the temperature low to slowly bake.


Caramel, oh-so-caramel, don't tell me you are one of those who are scared of this poor creature. There are very simple science in a caramel: sugar melts, water evaporates, sugar can crystalize and sugar burns.
There are 2 ways to melt your sugar, dry or wet, when you dry melt it, it melts fast since there is no water to evaporate, it avoids crystallization since the sugar doesn't splash on the sides of the pan but it also achieves a high temperature much faster burning it easily. The wet process is when you add water to the sugar and wait until it comes to a boil brushing down the sides of the pan. This process is safer but longer since all the water has to evaporate before sugar starts to get color and it is also more laborious cause you have to keep brushing down the sides of the pan with water until no more syrup splashes otherwise it starts a crystallization process and your entire pan of caramel will become a hard rock. 
The best way to keep track of your sugar is your own eye, the only time I tried using a candy thermometer for caramel was on Masterchef which I was under pressure and the stupid thermomether was broken and I ended up almost burning it, after that day I promised to myself that I would never use one again! You just have to watch the color and if needed you can test the consistency dipping a little amount of it in cold water. For the Caramel, once you see a dark amber color you remove from heat immediately.


In Brazil the caramel custard is called Pudim and it is one of the most popular desserts found at everybody's table mostly because it's an easy dessert but very satisfying. The bain-marie baking method gives it a little finesse that we expect from desserts without being too fancy and since this custard is rich and sweet I like to pare it with fruits and the recipe for macerate strawberries is  great and simple, which keeps the integrity of the berry but adds a great vanilla and peppercorn flavor to it. Try using this recipe in different desserts and you will be surprised how great it makes everything taste.

I hope you enjoy this amazing deliciousness and creaminess recipe that can be easily made your own kitchen!

Preheat oven at 350F
Ingredients:
Caramel Custard:
2 cans sweetened condensed milk 
6 whole eggs
750ml whole milk
1 tsp vanilla extract 
For Caramel:
1 1/2 cup granulated sugar
1/2 cup of water
Macerate Strawberries:
2 cups clean strawberries
1 cup confectionary sugar
1 cup water
1/4 vanilla bean and seeds
4 crushed black peppercorn (crush it with the back of your knife)

The silly storie:
I'm gonna share here the story behind this recipe, my mother in law is a super outgoing and positive person and she thought she had an amazing custard recipe until one day she went to a restaurant and after lunch she ordered caramel custard. The custard was so unbelievable amazing that she was totally surprised thinking that she would never be able to reproduce that perfection just when she looks at the shelves of the restaurant and sees that they have a recipe book. She asks the waitress to bring her one justifying that she was interested in buying it but all she wanted was to see if that recipe was there and it was! She couldn't believe it, it was so simple but the small differences from her recipe was actually making a big difference overall. She secretly wrote the recipe down in a napkin without anybody seeing and since it had only 5 ingredients it was fast, she kept the napkin in her purse and gave the book back to the waitress. 
Since that day our custards were never the same and thank to the courage and boldface of my mother in law that's why she is the best!


60 comments:

  1. This recipe sounds absolutely delicious! I am a new follower to your blog and channel, love it!

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  2. Hello, Raiza! I would like to know, what was the diameter of the tin you used for the custard? Because I would hate to use too small a tin and waste some of the mixture. Also, congratualtions on getting through on Masterchef! I watched just for you and you did wonderfully :)

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  3. Great recipe!! Where's your lipstick from? Really nice color!

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  4. Last two songs:

    Elis Regina "O barquinho"
    Electric Guest "This Head I hold"

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  5. I guess we have to use Shazam to figure out the names of the songs.

    What was the name of the restaurant?

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  6. It isn't Elis Regina! It is Nara Leão.

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  7. Sorry I forgot to post the names, I've been doing this for the last couple of posts.
    Yeah, it's Nara Leão- o barquinho and Electric Guest "This Head I hold"

    sorry

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  8. Hello Raiza! Thank you for this recipe. Made it today!! So creamy and full of deliciousness!! My first "pudim" and it was fabulous!!!

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  9. Danielle WallaceJune 7, 2012 at 9:09 PM

    Oh this looks divine!!! My mom makes a custard just like this yummy :) I can't wait to make one on my own now!

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  10. Hahaha that comparison you made between the colour of Lancelot and the caramel was so funny!:-D I thought, you would add: "And if you burn the sugar, it looks like my dog`s nose. Black." :-D

    I can´t wait to try out this recipe!

    Best whishes,
    Melinda

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  11. hi ,raiza.your videos are excellent.do you think about share some dinner or other kind of recipes?i think they would be amazing too.
    and i would like to ask something about dulche de leche.im living in istanbul and i do bussines about cookware and food foreign trade.and i want to import dulche deleche.but i would like to get some advice about best dulche de leche brands.İ think you are a perfect address for asking.Do you suggest some brands for me?best regards,

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  12. Hi "dreamer",
    My favorite dulce de leche from Brazil is called Doce de Leite Viçosa. They are not big and I don't know if they would be interested in exporting their products but it's worthy trying. There are also a dulce de leche from argentina that I like a lot and find here in NY, it's called La Salamandra. The argentinian dulce de leche has a vanilla flavor which is different from the brazilian ones, some people prefer but I like the brazilian ones better. This argentian dulce has gained awards and everything and they export to the US, maybe they can export to you, too. These are my fav brands. Hope I helped.

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  13. thank you very much for your answer.i will try to contact with them.best regards,

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  14. Hi Raiza, i'm interested to make this caramel custard. However i need to clarify, how many grams/oz/ml of condensed milk is there in 1 tin? Because in my country 1 tin=400grams..

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  15. Hi Nisyz, usually a can has 395g so if in your country it has 400g you will be fine.

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  16. Bom dia Raiza,
    I have a question. My oven doesn't work! and I know that you can do it in a pan 2! how does that work do you know that? otherwise I have to call my grandma(Who lives on Aruba and she never picks up her phone xD) Obrigado por me ajudar
    Adeus,
    Daryene

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  17. raiiiiza!
    qual o equivalente do whole milk aqui no brasil?
    não conheço nada tão cremosinho.

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  18. This comment has been removed by the author.

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  19. Hahaha,
    use my dog as a referene
    you're hilarious
    thank you for all the posts and I look forward to future recipes, techniques,etc
    Chris

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  20. Hi does anyone know where can I find the vanilla bean in Phoenix, Az?

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  21. who sings the song at the very beginning in your video?

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  22. Hi, actually in Rio, Sao Paulo, Natal and Paraiba they all called it Pudim de Leite!! Thanks we enjoyed it...but used 2 less eggs..as hubs said had an eggy smell!!(whatever that means..he is a 'LIL particular!!

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  23. Simply wanted to say good weblog, that I learn it every now and then.

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  24. Hi Raiza, I watch your videos and have made some of your delicious recipes. I made this Caramel Custard (w/out the straberrys, because I don't like them) & it is FANTASTIC!!! So creamy, sweet and EASY!! I liked it best when it was chilled for a few hours but either way it's very good. Thank You for sharing your Brazillian Recipes and hope you keep sharing more. xo Dee

    PS, I also made the Brigadeiros and my family loved them.

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  25. Hi, actually in Rio, Sao Paulo, Natal and Paraiba they all called it Pudim de Leite!! Thanks we enjoyed it...but used 2 less eggs..as hubs said had an eggy smell!!(whatever that means..he is a 'LIL particular!!

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  26. I have a question. My oven doesn't work! and I know that you can do it in a pan 2! how does that work do you know that? otherwise I have to call my grandma(Who lives on Aruba and she never picks up her phone xD) Obrigado por me ajudar

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  27. This is very similar to "Flan" a Traditional Mexican Custard that is sold in just around every corner Mexico City. I have made several of then (my own recipe, very similar to yours) and its true that when you cook the custard too long it creates bubbles changing the flavor. Its much better when it's baked just right because it has a very silky creamy delicious taste.

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  28. can i use any milk (the gold top one from the uk)?

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  29. Hello! How large is your pan? I'm considering buying a round pan but still wondering a 8 inch or 9 inch will works best for baking. Thanks!

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  30. hi! is it possible to make a custard without baking it?

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  31. Hi!
    I'm Katherine :) so I was wondering what size is the pan for this recipe?

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  32. hi... i liked the way you presented your custard. i am awaiting for your new recipes.

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  33. Hello maam. ..what are the dimensions of the pan dat used to bake dis custard. ...will a 8 inch pan in diameter be ok..

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  34. Hello maam. ..what are the dimensions of the pan dat used to bake dis custard. ...will a 8 inch pan in diameter be ok..

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  35. Hello maam. ..what are the dimensions of the pan dat used to bake dis custard. ...will a 8 inch pan in diameter be ok..

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  36. Hello
    I made the Caramel Custard yesterday.Mine had lots of bubbles and yes some slight egg taste. In the oven the pan was bouncing up and down in the water.Did this cause the bubbles or to much time? Maybe cut back on the eggs.
    Tastes good though. Thanks for the recipe)

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    Replies
    1. The water is not supposed to come to a bull boil, ever. That is why you overbaked yours ;( And you probably left for too long .

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  37. Hello...i have a question. How many hour i must baked the custard in the oven?then after baked it,we can directly serve it or must put in the refrigerator?

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    1. It has to rest first or it will break apart ;)

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  38. Amei a receita! Vou fazer semana que vem e te conto! Bjos Thy

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  39. Hi, I just tried this recipe and it's absolutely delicious!
    Thanks for your superb recipe
    But my custard still have some bubbles. Do you have any tips to prevent bubble in the custard?

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  40. Hi, Raiza! I make mine replacing half the milk with double cream and only 3 eggs and it's always very creamy and never has bubbles! And the water should only go up to middle of the tin, otherwise it'll float.

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  41. Hi Raiza! I made your flan And it worked thank you so much for uploading this video... I just wanted to ask you I you could make the chocoflan which is a half cake half flan cake? It would be very awesome if you could. I'm trying to impress my family and friend
    thank you for all your uploads they are very helpful ^_^

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  42. One and half hours in the oven seems a long time ... I would check it at 50 minutes and the every 10 minutes there after. If you poke a knife into it half way between the edge and the center and it comes out clean, it's ready! Or a instant read thermometer in the center reads 175 degrees ;) Thanks for the recipe Raiza!;) You know, out of all the TV/Internet cooks/celebrities there are in the world, you are by far the absolute best! Me gusta tu estilo!

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  43. Hi Raiza!
    Your avid fan here! Just wondering if i could have the playlist you used on your video especially the first song. I love Brazilian songs!

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  44. What happened to the caramel pecan cheesecake? I cant find it anywhere on your post. please help!

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  45. Hi Raiza! First of all, your website and your recipes are great, everytime I bake something it comes out perfectly thanks to your tips. I was planning to make this caramel custard, but I live in italy and it is quite difficult to find condensed milk stored in cans here. Could you please tell me how much a can of condensed milk weight? Thanks!

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    Replies
    1. Thanks for asking this question, I had the same confusion :-)

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  46. We always made it using condensed milk and evaporated milk at home. :D

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  47. I love watching your videos I was wondering what is the size of the pan you used?

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  48. Hi!

    Love your blog! wanted to know if i can bake this into tart shells?? would the cooking time stay the same or would i have to adjust it??

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  49. Your website and your recipes are great. Help! I cant find the caramel pecan cheesecake recipe.

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  50. hey Raiza,i just made your caramel custard and it turned out amazingly perfect.absolutely awesome.everyone loved it.This is your second recipe i tried,i made the triple layer chocolate mouse and that too turned out devine.just wanted to thank you for sharing it with us.

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  51. Hi Raiza!! I'm from Singapore and i just love your bubbly personality.. looking forward to see u rather than your cooking! & surprisingly, my 2yrs old daughter is also CRAZY over you! Your video is her bedtime story! & she even memorise all your lines, actions & songs from your Patè Choux video!! I was shocked!! Please continue with your bubbly-Jovial-self!! Kudos!
    From: yannei & (yenny, your junior fan)

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