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Spiced Crème Caramel

Spiced Crème Caramel — a custard recipe, 12 ingredients.

Custard

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 tbsp butter
  • 1½ tbsp white granulated sugar
  • 750 ml whole milk
  • 150 ml sweetened condensed milk
  • 4 tbsp white granulated sugar
  • 2 stars star anise
  • 2 sticks cinnamon
  • 2–3 slices stale white bread
  • 250 ml cold milk
  • ½ cup cornstarch
  • 1–2 tsp vanilla essence
  • ½ cup room temperature milk
Make it lactose-friendly
  • 1 tbsp butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 750 ml whole milk → lactose-free milk, oat milk, or almond milk
  • 150 ml sweetened condensed milk → lactose-free milk, oat milk, or almond milk
  • 250 ml cold milk → lactose-free milk, oat milk, or almond milk
  • ½ cup room temperature milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Heat the butter and sugar in a saucepan over medium-high heat, stirring, until it caramelizes.
  2. Cool caramel slightly, then transfer to a mold.
  3. Let cool completely.
  4. Bring the 3⅛ cups milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally.
  5. Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps.
  6. Combine the cornstarch, vanilla, and ½ cup milk.
  7. Stir the bread mixture and cornstarch mixture into the hot milk. Simmer, stirring continuously, until the mixture becomes thick and smooth. Make sure it doesn't stick.
  8. Remove from the heat, and pour into the mold over the cooled caramel.
  9. Let cool to room temperature, then refrigerate for 3–4 hours.
  10. Serve cold.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0