Guilt-less Desserts & Treats for your Family
If you have sensitive hearing you may want to cover your ears for a minute as I need to scream…
You see we moved house a week ago and everything was organised for a smooth transition, well as smooth as it can be with 2 kids, a 6 month pregnant belly and no house for 2 days. There were a few minor hiccups (I’ll share with you the tale of the missing Italian pearl next time) but otherwise we slept soundly in our beds on the first night in our new home.
A couple of days later it become apparent that the Internet and phone hadn’t been connected to our new house, and a phone call to the provider revealed that they had connected it to our neighbour’s house, not us! Apparently this is not easy to fix (cough, cough) and we will be without Internet for a further 2 weeks. Now, this is frustrating to me as I can’t bring you new recipes but for my geek/nerd husband no internet has been devastating. He is taking out his frustration with the Ombudsman so fingers crossed we will be connected once again soon.
So I am sorry if you thought I had disappeared! I have not been ignoring my duty to you and my Mummy Made.It readers. Rest assured that whilst I have not been able to waste hours Facebook stalking I have been using my time for good by testing out the new oven and creating lots of treats to share with you… or at least once I have the ability to share I will!!
As a thank you for your patience and loyalty I want to share with you today this remake of a Sugar Hero dessert, Butterscotch Pots de Creme or as I need more simple in the life at the moment; Baked Caramel Custard. I’ve been wanting to make a baked caramel dessert for a long time (I have some pinned in my Pinterest folder “Recipes to make Healthy”) but it seemed too complicated and frankly my intelligence has been suffering from ‘baby brain’ so simple is good. Elizabeth’s recipe landed in my inbox recently and I was so excited that I made it that day… actually I had probably made it well before most people had even opened their email! Mine is no where near as pretty as hers but I have used her recipe as a guide and created a Gluten Free, Paleo and Dairy Free version.
The crazy thing about this recipe is that it uses so few ingredients. The main tasty players in each section are Coconut Cream, Maple Syrup and Vanilla Extract but each element is prepared very differently and the final product is unique. Don’t be alarmed when you see the length of the ingredient list; it’s much easier than it first appears! As is the cooking method. The Baked Caramel Custard is baked (duh!) in a steam bath. To do this place the filled ramekins in a high sided oven tray and place the tray in the oven. Fill the oven tray with boiling water until it comes half way up the height of the ramekin. Filling the tray when in the oven is a much easier and safer way of doing it, as carrying a tray of boiling water to an oven (especially if you have forgotten to open the door first!) can be a recipe for disaster.
I have topped my Baked Caramel Custard with Whipped Cream and Caramel Sauce and it was uber rich. You can choose to eat it with out any topping but I strongly suggest at least some cream or Ice-cream to calm the richness. You will end up with some left over egg whites from this recipe so why not some Macadamia Brownie Cookies or Marshmallows (my favourites are these Lamington Marshmallows).
P.S. Do you love Caramel as much as I do?! I just want to lick the screen!
- 1/2 Cup Maple Syrup
- 1/2 teaspoon Salt
- 1 1/2 Cups Coconut Cream (use the thickened part of a can of coconut cream that has had its lid removed and placed in the fridge overnight. Do not use the watery component)
- 1 Cup Milk (of choice)
- 1 teaspoon Vanilla Extract
- 6 Egg Yolks
- 1 400ml can Coconut Cream, can opened and left in the fridge overnight- use only the thickened cream and discard or reuse the watery part
- 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 Cup Coconut Cream (leave an opened can of coconut cream, opened in the fridge overnight. Use on only the thickened cream)
- 2 Tablespoons Maple Syrup
- dash of Salt
- 1/2 teaspoon Vanilla Extract
- Preheat the oven to 160C/320F.
- Lightly grease 4-5 small ramekins.
- Place the maple syrup and coconut cream in a medium pot over a medium heat and bring to a rolling boiling. Reduce the heat to medium/low and simmer until the mixture turns dark in colour (approximately 8-10 minutes).
- Add the coconut milk and stir.
- Add the vanilla extract and salt and bring to a rolling boil again then simmer over a medium heat for 3 minutes.
- Whisk the egg yolks in a bowl of a kitchen stand mixer (this can also be done by hand) until smooth and glossy.
- Slowly add the hot mixture down the edge of the bowl whilst whisking on a medium setting and whisk until combined.
- Evenly pour the custard into the 4 prepared ramekin dishes. Place the ramekins on a baking tray then place the tray in the oven. Pour boiling water into the baking tray until it reaches 1/2 the height of the ramekins.
- Bake for 40-45 minutes. The top of the baked caramel custard will be golden and firm to touch.
- Remove the tray and allow to cool for 5 minutes before removing the ramekins from the water bath.
- Place the custards in the fridge for 3-4 hours.
- Serve with Whipped Coconut Cream and Caramel Sauce.
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick (this can take up to 5 minutes depending on the quality of your cream).
- Depending on your taste buds you may require more sweetener.
- The cream will thicken after being chilled in the fridge.
- Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring the mixture to boil, then reduce to a medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
- This will take approximately 10-15 minutes, depending on the quality of your coconut cream.
- Add vanilla and continue to cook on medium heat for another 2 minutes.
- The caramel will be dark golden in colour and delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates. It may need to be gently warmed to be 'drizzlable', but do not have it too hot as it will melt the cream.
- Make the cream and sauce whilst the caramel custard is baking and then allow then to all cool and/or thicken in the fridge before serving.