30/03/2026
🍮𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗖𝘂𝘀𝘁𝗮𝗿𝗱 𝗣𝘂𝗱𝗱𝗶𝗻𝗴
Firm, rich, and satisfying.
Slow-baked at low heat for that smooth, velvety texture and a perfectly jiggly finish. It’s the kind of dessert that feels both comforting and timeless. Just like it should be.
✨BALMUDA the Range
🧁 Ingredients (Serves 4 | Four 100ml ramekins)
Caramel:
– 30g granulated sugar
– 1 tsp water
Custard:
– 40g granulated sugar
– 150ml milk (warmed to 60°C)
– 3 whole eggs
– 2 egg yolks
– 4 drops vanilla essence
*Optional toppings:* whipped cream, fresh fruit, or berries
⏱ Directions (Total time: \~60 mins + chilling)
1. Preheat Balmuda the Range to 150°C. Set timer for 40 minutes. Heat water for a hot water bath to 60°C.
2. Make the caramel in a small saucepan, heat 30g sugar over medium heat. Once edges turn golden, stir gently. When it steams, remove from heat and add 1 tsp water carefully. Pour immediately into ramekins.
3. Make custard In a bowl, mix sugar, eggs, yolks, and vanilla gently — don’t whisk or create foam. Gradually stir in warm milk.
4. Strain the custard through a fine sieve and pour into the caramel-lined ramekins. Cover each with loose foil.
5. Place ramekins in a deep heatproof pan (with 1–2cm space between cups). Add hot water until it reaches about 1/3 of the ramekins’ height.
👉 *Tip: A pan around 21cm wide and 4–5cm deep is ideal for four cups.*
6. Place the pan on a tray and bake on the lower oven rack for 40 minutes.
7. It’s done when the surface springs back lightly and a skewer comes out clean.
8. Cool to room temp, then chill in the fridge for 2–3 hours.
To serve: Invert onto a plate to reveal that glossy caramel top. Add cream or fruit if you like, or enjoy it pure and simple.
Enjoy! Dense yet delicate 🍮
