This dessert always brings back childhood memories. Whenever we craved something sweet, my mom would make this delicious treat, and I absolutely loved it! Even today, it remains a favorite for many, especially during summer, as it’s served cold and perfectly refreshing.
This recipe belongs to a broader family of custard desserts found worldwide. Similar recipes exist in Romania (cremă de zahăr ars), Spanish-speaking countries (flan), French cuisine (crème caramel), and even in countries like the Philippines (leche flan). Each region adds its own twist, but the essence—a custard baked over a caramel base—remains the same.
If you want something with less sugar I recommend this muffin recipe.
Here’s my Romanian recipe, passed down from my mom.
Caramel Custard
The recipe likely has its roots in European cooking, influenced by French crème caramel, which became popular in the 17th and 18th centuries as sugar became more widely available. In Romania, the dish gained prominence through home kitchens rather than aristocratic tables, making it a dessert of the people. Its simplicity—eggs, milk, sugar—reflects the resourceful nature of traditional Romanian cooking, which often relies on pantry staples.
Easy
Equipment
1 large pot that can later be placed in the oven.
1 whisk
Ingredients
1 l milk- 6 eggs
- 6 tbsp sugar
- vanilla essence optional
Instructions
- Place 2 heaping tablespoons of sugar in a pot that can later be placed in the oven.Heat the sugar on medium heat until it melts and turns golden brown. Be careful not to let it darken too much, as it will become bitter.Remove the pot from the heat and tilt it to spread the caramel evenly over the bottom and sides.Allow the pot to cool completely. Be cautious with the hot caramel, as it can cause serious burns. If children are nearby, keep the pot out of their reach.
- In a bowl, beat the eggs until frothy. Gradually add the remaining 4 tablespoons of sugar and continue mixing until the sugar dissolves.Pour in the milk and mix gently until combined. For added flavor, you can include a splash of vanilla extract (optional).
- Preheat your oven to a medium temperature (around 180°C or 350°F).Once the caramel-coated pot has cooled, pour the custard mixture into it.Place the pot in the oven and bake for approximately 30 minutes, or until the custard begins to pull away from the sides. To check for doneness, the custard should have a slight jiggle but no liquid on top.
- Remove the pot from the oven and let the custard cool to room temperature.Refrigerate for at least a few hours before serving, as it tastes best when chilled.To serve, you can carefully invert the custard onto a plate to showcase the caramel layer.Enjoy!
Notes
Nutrition
Calories: 213kcalCarbohydrates: 20gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 184mgSodium: 128mgPotassium: 319mgSugar: 21gVitamin A: 516IUCalcium: 236mgIron: 1mg
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