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Loading...A delicate Chilean classic, this silky baked custard is gently set in a water bath and crowned with a layer of golden caramel. Served chilled, it offers a tender, jiggly texture that melts into pure sweet comfort on the spoon.
Prep Time15 mins
Cook Time55 mins
Total Time70 mins
Servings6
Yield6 ramekins
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 11 gFat
- 5 gSaturated Fat
- 38 gCarbs
- 0 gFiber
- 36 gSugar
- 9 gProtein
- 130 mgSodium
- 230 mgPotassium
- 240 mgCalcium
- 0.8 mgIron
- 0.5 mgVitamin C
- 160 mcgVitamin A
Ingredients
For the caramel
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
For the custard
- 4 cups (1 L) whole milk
- 1 cinnamon stick
- 4 large eggs
- 2 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon pure vanilla extract
- Pinch of fine sea salt
Directions
- Preheat the oven to 325°F (160°C). Line a large roasting pan with a clean kitchen towel and set six 6-ounce ramekins on top.
- Make the caramel: combine 1/2 cup sugar, water, and lemon juice in a small heavy saucepan over medium heat. Swirl (do not stir) until a deep amber syrup forms, 5 to 7 minutes. Immediately divide among the ramekins, tilting to coat the bottoms evenly.
- Heat the milk with the cinnamon stick and salt in a saucepan over medium until small bubbles appear at the edge, about 5 minutes. Remove from heat, discard the cinnamon stick, and let steep 5 minutes.
- In a large bowl, whisk the eggs, egg yolks, and 3/4 cup sugar just until smooth and pale, about 1 minute. Whisk in the vanilla.
- Slowly drizzle the warm milk into the egg mixture while whisking constantly to temper. Strain through a fine-mesh sieve into a pitcher, then divide evenly among the caramel-lined ramekins.
- Place the roasting pan on the oven rack and pour hot water around the ramekins to reach halfway up their sides. Bake until the custards are set at the edges but still jiggle softly in the center, 45 to 55 minutes.
- Carefully lift the ramekins from the water bath and cool to room temperature on a wire rack. Cover and refrigerate at least 4 hours, or preferably overnight, to let the caramel liquefy into a sauce.
- To serve, run a thin knife around each custard and invert onto a plate so the caramel drips over the top, or serve in the ramekins with caramel spooned alongside.
Cook’s Notes
- Use whole milk for the creamiest texture; low-fat milk can curdle during baking.
- Straining the custard mixture removes any chalazae or bubbles, producing an ultra-smooth pudding.
- The towel-lined water bath prevents the ramekins from sliding and insulates them from direct heat for gentle, even cooking.
- Test doneness by gently jiggling a ramekin; the center should wobble like soft gelatin, not ripple like liquid.
- Chilling overnight gives the caramel time to dissolve into a glossy sauce and lets the vanilla and cinnamon flavors fully develop.
