Today we have a special guest star cooking with us in our virtual kitchen. Her name is Ana J, Anina, and she has prepared an excellent caramel custard for all of us. I want to thank her, not only for her collaboration with this sweet recipe, but also for her daily support. THANKS A LOT ANA J!!!
As usual, I hope you like it and appreciate her effort!
Anina, the cook
ANINA’S CARAMEL CUSTARD with chocolate fairy cakes
For the custard
- 6 fairy cakes/cupcakes with chocolate filling.
- 1 cup of brandy
- 6 eggs
- 1 cinnamon stick
- 1 lemon peel
- 7 tablespoons of sugar
- ½ litre / 0.8 pint (UK) / ½ quart (USA) of milk
For the caramel:
- ½ cup of sugar
- 2 tablespoons of water
- a pan with cold water
Preheat oven to 356ºF/180ºC..
Boil ½ cup of sugar and 2 tablespoons of water in the mold over moderate heat (or in a pan if the mold is not fireproof), swirling the mold frequently, until the syrup caramelizes. At once, dip the mold in the cold water for 2 or 3 seconds to cool it very slightly. Then tilt the mold in all directions to film the bottom and sides with caramel. When the caramel has ceased to run, the mold is lined and ready.
Bring the milk, the 7 tablespoon of sugar, the cinnamon stick and the lemon skin to just below the boil in a saucepan. When the boil is starting, add the 6 eggs and beat them quickly. Pour the cream into the caramelized mold .
Dip the fairy cakes/cupcakes into the brandy and add them to the custard.
Set the mold in a pan or a casserole and pour enough boiling water around the mold to come half-way up its sides (bain marie). Place in bottom third of the preheated oven. Bake it for about 30 or 35 minutes, until a needle or a knife, plunged down through the centre of the custard, comes out clean. When it is chill, refrigerate for several hours.
And … enjoy your dessert!!!
M.G. translating for Entre ollas anda el fuego