Caramel Custard
A can of dulce de leche is the key to this smooth, rich, caramel-flavored custard that you can make with only 10 minutes of prep time. It would take hours to make the milk caramel you can purchase ready-made in many supermarkets. The cans are usually shelved with other Latin American foods and called Dulce de Leche, Manjar, Fanguito, Arequíte, or Cajeta.
Recipe information
Yield
serves 6 to 10
Ingredients
Preparation
Step 1
Preheat the oven to 350°. Arrange ten 4-ounce or seven 6-ounce custard cups in a baking pan(s) at least 2 inches deep. Bring a teakettle of water to boil.
Step 2
In a blender or with an electric mixer, beat the dulce de leche, eggs, milk, and salt until smooth and evenly colored (about 10 seconds in a blender, or 1 or 2 minutes with a mixer). Pour into the custard cups. Sprinkle with nutmeg or cinnamon.
Step 3
When the water boils, pour it into the baking pan to come three-quarters of the way up the sides of the custard cups. Carefully place the baking pan in the oven and bake the custards for about 35 minutes, until a knife inserted in the center of a custard comes out clean. Remove the custards from the water bath so they won’t continue to cook. Serve warm, at room temperature, or chilled.
Serving & menu ideas
Step 4
This custard is a perfect end to a Mexican, Latin American, or Caribbean-style meal, such as Nachos Grandes (page 63), Black Beans with Pickled Red Onions (page 58), or West Indian Red Beans & Coconut Rice (page 69).
