From the kitchen
Camel Milk Crème Caramel
A silky baked custard with a deep amber caramel, where camel milk's lean structure keeps the custard tender rather than dense.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 2 cups Camel Milk
- 4 Large Eggs
- 1/2 cup Granulated Sugar (for custard)
- 1 tsp Vanilla Extract
- 3/4 cup Granulated Sugar (for caramel)
- 2 tbsp Water
Method
- Preheat oven to 325°F (165°C). Combine 3/4 cup sugar and water in a saucepan over medium heat, swirling occasionally, until it turns a deep amber caramel. Immediately pour into the bottom of four ramekins.
- Warm the camel milk gently in a saucepan, without boiling.
- Whisk the eggs, remaining sugar, and vanilla together, then slowly whisk in the warm camel milk.
- Strain the custard through a fine-mesh sieve into the caramel-lined ramekins.
- Place the ramekins in a water bath and bake for 35-40 minutes until just set with a slight jiggle in the center. Chill for at least 4 hours before inverting onto plates to serve.
Kitchen note
Baking in a water bath is essential here. It insulates the delicate custard from the oven's direct heat and prevents it from curdling or developing a rubbery texture.
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