Danish Caramel Custard
Prep Time: 30 minutes | Cook Time: 1 hour 40 minutes | Total Time: 2 hours 10 minutes
Category: Dessert
Servings: 6
Description:
This Danish Caramel Custard recipe is a simple, traditional Scandinavian dessert that brings comforting, subtly sweet flavors with a delicious balance of creamy custard and golden meringue. While it may seem a bit “choppy” in its original form due to its age, it is a great option for anyone looking to try a true European classic. The custard itself is not overly sweet, which makes it perfect for pairing with coffee or as a stand-alone treat. You can easily adjust the recipe by cutting it in half, depending on your needs. If you are looking for a sugar substitute, consider trying Splenda, though it hasn’t been tested in this recipe yet. Enjoy this rich dessert with its beautiful texture and sweet caramel finish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 12 (6 whites, 6 yolks) |
| Sugar | 1 cup |
| Vanilla Extract | 1 tsp |
| Brown Sugar | 2 cups |
| Water | Enough to melt brown sugar |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 592 kcal |
| Total Fat | 40.8 g |
| Saturated Fat | 22.3 g |
| Cholesterol | 528.6 mg |
| Sodium | 204.1 mg |
| Carbohydrates | 40.1 g |
| Fiber | 0 g |
| Sugar | 34.5 g |
| Protein | 16.9 g |
Instructions
-
Preheat the oven: Set your oven to 250°F (121°C).
-
Prepare the custard base:
- Using an electric mixer, beat together 6 egg whites and 6 egg yolks with 1 cup of sugar on low speed for about 15 minutes. The mixture should become smooth and slightly fluffy.
-
Add the cream and flavor:
- Stir in the vanilla extract and a generous amount of cream to the egg mixture, blending well until fully incorporated. This step adds a rich creaminess to the custard.
-
Prepare the caramelized base:
- In a small saucepan, melt enough brown sugar in some water to coat the bottom of a baking dish. You want the sugar to melt and become a thin layer of caramel on the dish’s bottom.
-
Assemble the custard:
- Once the caramel is ready, pour the custard batter over it in the prepared baking dish. Ensure the batter is evenly spread across the top of the caramel.
-
Bake in a water bath:
- Place the baking dish in a larger pan filled with water, creating a water bath. Bake in the preheated 250°F oven for 1.5 to 2 hours. The custard should set to a jiggly, jello-like consistency when done.
-
Prepare the meringue:
- While the custard is baking, whip the remaining 6 egg whites with a little sugar until they form stiff peaks, but do not overwhip to the point of dryness.
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Top the custard with meringue:
- Once the custard is set and out of the oven, carefully spread the whipped meringue over the top of the custard layer.
-
Brown the meringue:
- Increase the oven temperature to 425°F (218°C). Return the baking dish to the oven for about 8 to 10 minutes or until the meringue is golden brown. Keep an eye on it to prevent burning.
-
Cool and serve:
- Once the meringue is golden and crisp, remove the dish from the oven and allow it to cool. The custard can be served warm or chilled, depending on your preference.
This Danish Caramel Custard is a true European treat, bringing warmth and sweetness to any occasion. Its balance of creamy custard and rich caramel, topped with fluffy meringue, makes it a dessert that everyone will love.
