Crustless Custard Tart with Cracked Caramel Top

DIFFICULTY
Average Average
PREP TIME
Under 2 Hrs. Under 2 Hrs.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
6-8 6-8
Crustless Custard Tart with Cracked Caramel Top
A twist on the traditional crème brûlée. This creamy custard tart with cracked caramel topping is the perfect indulgent treat.
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

  • 1 Litre cream
  • 1 vanilla pod or 10ml vanilla essence
  • 16 egg yolks
  • 150g sugar
  • 1 pinch of salt
FOR THE CARAMEL
  • 150g sugar
  • 50ml water

  • Method

  • 1
    Preheat the oven to 140°C/120°C fan/gas mark 3.
  • 2
    Lightly grease a Le Creuset 28cm Fluted Flan Dish.
  • 3
    Scald the cream with a piece of vanilla pod or vanilla essence.
  • 4
    Stir the egg yolks and sugar together. Do not overbeat, no foam must be present.
  • 5
    Remove the vanilla pod and stir the warm cream carefully and slowly into the yolks.
  • 6
    Place the mixture in a casserole over a low heat and stir until the custard is hot to the touch. Do not overheat or it will curdle.
  • 7
    Pour the mixture into the Fluted Flan Dish. Stand in a bain marie containing warm water, cover with foil or an oven tray, and bake the custard for about 1 hour 30 minutes, or until just set.
  • 8
    Refrigerate until completely set.
  • 9
    Place a Le Creuset casserole on low heat and slowly caramelise the caster sugar. Be sure to keep an eye on it as it can burn quickly. When the sugar is a dark caramel colour, swiftly and carefully pour it onto a silicone baking mat or silica paper. Spread the caramel with a spatula to create a slightly circular shape that will fit the top of the custard tart. Allow the caramel to set at room temperature and cool completely.