Baked Caramel Custard Cups in the Japanese Style

What you need

• 65 g (1/3 cup) granulated sugar, for the caramel
• 4 tbsp water, 3 for the caramel, 1 to loosen it
• 500 ml (2 cups) whole milk
• 65 g (1/3 cup) granulated sugar, for the custard
• 3 large eggs
• 1/2 tsp vanilla extract

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Stand six 120 ml (4 oz) heatproof cups in a deep roasting tray.

2. 2

   Put the caramel sugar and 3 tbsp of the water in a small saucepan over medium-high heat. Stir once to dissolve the sugar, then stop stirring.

3. 3

   Simmer, swirling the pan now and then, until the sugar turns deep amber, 6-8 min.

4. 4

   Take the pan off the heat and carefully add the last 1 tbsp of water. Stand back, it spits. Swirl and pour the caramel into the cups right away, dividing it evenly.

5. 5

   Warm the milk with the custard sugar in a saucepan until the sugar dissolves and the milk is warm to the touch, 2-3 min. Do not let it boil.

6. 6

   Lightly beat the eggs in a large bowl without making foam. Whisk in the warm milk a little at a time, then the vanilla.

7. 7

   Strain through a fine sieve into a jug and skim off any bubbles. Pour into the cups over the caramel.

8. 8

   Pour hot water into the tray until it reaches halfway up the cups. Bake until the custard is set at the edges and the center wobbles slightly, 40-50 min.

9. 9

   Lift the cups out of the water and cool to room temperature. Chill for at least 3 hours.

10. 10

    Run a thin knife around the edge of each cup, turn the custard out onto a plate and let the caramel run over it.

Imported from contemplatingsweets.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.