Note : Caramel custard is an all-family dessert recipe, but once you pour the wine sauce it becomes a dessert for the grown-ups. Avoid serving it to the kids (or you can serve them before pouring this sauce)
This addition of reduced port wine to this classic dessert, was a totally berserk idea and I wondered, whether will I be able to pull it off. And much to my surprise the flavours of this amazing dessert suddenly had a WOW effect.
Caramel custard is an all time favourite dessert. It’s EASY, QUICK & needs only 4 INGREDIENTS.
I don’t know, if this whole COOKING WITH WINE theme has found a new meaning now, because adding a twist to this age old recipe was quite a ‘moment’ for me. These days, experimenting with foods is constantly on my mind and I do have my Eureka moments – it’s a complete joy. My kitchen has turned into a lab and I kind of like this version of me – that means there will be more of such great and crazy ideas brought forth in the coming days.
In this recipe, the twist is that the port wine has been considerably reduced with a dash of butter, then cooled and later drizzled on top of the custard. The reducing of the wine burns off some of its alcohol content and the butter lends a richness to the sauce. What is left is a yummilicious thick concoction ready to be devoured.
I know this recipe is well-known but still have listed it down for those who are beginners.
Caramel Custard in Port Wine Reduction
Ingredients
- 3 cups whole milk
- 1 cup sugar & additional half cup sugar for caramel
- 5 large eggs
- 2 teaspoons vanilla extract
For wine sauce – ¼ cup Port wine & ¼ tsp butter
- To prepare wine sauce: Heat a saucepan, pour the port wine & butter into the saucepan. Keep boiling the wine till it reduces to form a thick sauce. Now, it is ready to be poured over the chilled caramel and serve.
Method :
- In a large heavy saucepan, cook and stir ½ cup sugar over low heat until sugar is melted and golden & pour the caramel into a cake tin which you will be using to cook the custard. Ensure to to evenly coat the bottom of the tin.
- Then let the caramel rest for 10 minutes.
- In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy.
- Pour this custard mix over caramelized sugar.
- Steam the custard in a steamer for 30 minutes or until a knife inserted in the center comes out clean.
- Once cooked let the custard cool to room temperature and then chill it in the refrigerator.
- Once chilled thoroughly, run a knife around rim of the tin and invert onto dessert plate. Serve chilled.
