Den | 08.2023 Recipe
Make Den | 08.2023 Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Custard
Caramel Topping
Optional Garnish
Method
Main Custard
- 1
- 2
Warm the dairy
In a medium saucepan, combine whole milk and heavy cream. Scrape seeds from the vanilla bean and add both seeds and pod to the saucepan (or add vanilla extract later). Heat over medium until just steaming and small bubbles form at the edge (do not boil), about 5–7 minutes. Remove from heat and let steep 10 minutes if using bean pod, then remove pod.
- 3
Mix eggs and sugar
While dairy is steeping, whisk the large eggs with granulated sugar and salt in a large bowl until just combined and slightly frothy — do not incorporate too much air.
- 4
- 5
Strain and distribute
Pass the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and ensure a silky texture. Divide the strained custard evenly among the six ramekins.
- 6
Create water bath and bake
Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully transfer the pan to the oven and bake until the custards are set but still slightly wobbly in the center, about 30–40 minutes. Check at 30 minutes; total time will vary by oven and ramekin size.
- 7
Cool and chill
Remove ramekins from the water bath and cool to room temperature on a wire rack. Once cooled, cover each ramekin loosely with plastic wrap and refrigerate at least 4 hours or up to 2 days.
Caramel Topping
- 8
Make caramel
When ready to serve, combine 3/4 cup granulated sugar and 2 tablespoons water in a small heavy-bottomed saucepan. Over medium heat, without stirring, let the sugar dissolve and begin to color. You can gently swirl the pan occasionally to encourage even cooking. Watch closely: it will shift from clear to amber in a few minutes. When it reaches a deep amber color, remove from heat and carefully stir in 1 tablespoon boiling water to thin the caramel (stand back as it will steam and bubble).
- 9
Top custards
Working quickly, spoon or pour a thin, even layer of hot caramel over each chilled custard. The caramel will harden as it cools to form a crisp top. If any caramel clumps form, you can reheat them briefly until fluid.
Serve
- 10
Garnish and present
Let the caramel cool and harden for a few minutes. Optionally garnish with fresh berries and a mint leaf. Serve chilled. To enjoy the classic crack of the caramel, tap the top with a spoon before scooping.