Large Caramel Custard

 Caramel custard is my all-time favorite dessert!!

Well, I love soft food (my sister always says that I love child food), and caramel custard is soft, rich, and yes, delicious.
I have so many custard recipes, but this time is a large caramel custard, that you bake in one large pan. I think that if you love caramel custard you may want to try this recipe too.
Actually, this kind of recipe is not hard to make.
But the baking part is the most important thing that you have to pay attention.
When the custard is ready, the side of the custard will be set, and when you lightly shake it you will feel that it does not become solid. The custard will be completely set after cooling and refrigerating.
Don't bake until it becomes firm from the oven or your custard will be dry and crack.
How are you?
I hope that everyone will be fine and start to get accustomed to all the things around us. Right now, I feel better too, and start trying new things like start fermented food and etc.
Hope that good thing will happen soon (such as a vaccine, so we won't have to be afraid of the virus again).
Anyway, I'm happy that we still can find something good and delicious in our kitchen, haha.

English: Large Caramel custard
สูตรภาษาไทย: คาราเมลคัสตาร์ด
日本語のレシピ：大きなプリン
Youtube: คาราเมลคัสตาร์ด/ Large Caramel custard/ 大きなプリン

Large Caramel Custard

Makes 18 cm Custard

Caramel
1 tbsp ......................... Water
80 g ........................... Granulated sugar

Custard
3 ............................... Eggs
3 ............................... Egg yolks
1/2 tsp ...................... Vanilla bean paste (or vanilla extract)
1/8 tsp ..................... Salt
110 g ......................... Granulated sugar
100 ml ...................... Whipping cream
800 ml ...................... Milk

Preheat an oven to 150℃
Have ready 18 cm. pan.

  Put the water and sugar into a saucepan.

 Place over medium heat, until the syrup turns into a desired caramel color.

  Remove from the heat and pour it into the pan.

 Put the eggs, egg yolks, salt, and vanilla bean paste into a bowl, and whisk to combine.

 Pour the sugar into the bowl, and whisk to combine.

  Pour whipping cream and milk into the bowl, and whisk to combine.

 Place a tea towel in a large pan, and place the prepared pan over it.

 Pass the custard mixture through a sieve into the pan.

Pour hot water into the large pan.
Bake for 1.20-1.30 hours.

 Remove from the water.

  Let it cool completely over a wire rack.

 Cover and refrigerate for 12 hours before serving.

 Run a knife around the edge of the pan.

Place a plate over the pan and flip the pan to remove the custard.

Large Caramel Custard