Spanish caramel custard

Spanish caramel custard

Spanish caramel custard


  • Milk 625 ml (20 fl oz / 21/2 cups)
  • Sugar 175 g (6 oz)
  • Eggs 4
  • Orange zest 2 tsp
  • Water 2 Tbsp
  • Hot water

 This traditional Spanish dessert is essentially a custard lightly flavoured with orange and coated with caramel.

Serves 4


  1. Heat milk and 50 g (2 oz) sugar together until sugar dissolves. Leave to cool.
  2. Beat eggs well and add orange zest. Pour sweetened milk into eggs, whisking thoroughly. Set aside.
  3. Preheat oven to 180°C (350°F).
  4. To make caramel, heat remaining sugar in a clean, dry saucepan until it dissolves and turns a rich golden brown. Do not stir but swirl around the pan if necessary. When caramel reaches the right shade, remove from heat and stir in 2 Tbsp water. The caramel will bubble up, so be careful.
  5. Working quickly, hold moulds with an oven glove and pour a little caramel into each ramekin, swirling it around to coat the sides.
  6. Strain custard to remove orange zest and carefully pour into ramekins. Stand them in a baking dish and pour in enough hot water to rise halfway up the sides of ramekins. Place in the oven for 30 minutes.
  7. To test if custard is done, insert a skewer into the centre. The skewer should come out clean. Remove from hot water and allow to cool before refrigerating.
  8. To serve custard, cover each ramekin with a small upturned plate. Carefully turn over and lift off ramekin.

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