CacciatelloCaramel Custard
Cacciatello is a Sammarinese caramel custard made with milk, eggs, sugar, and vanilla. Baking it gently in a water bath keeps the texture smooth and delicate.
Prep
20m
Cook
45m
Serves
6
Regional versions
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- Croatia
- San Marino
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Custard
- 600mlWhole Milk
- 4pcsEgg
- 5mlVanilla Extract
- 120gWhite Sugar
Caramel
- 100gWhite Sugar
- 30mlWater
Bain-Marie
- 1lWater (hot)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 160°C (320°F).
- 02
Cook the white sugar with the water until deep amber.
- 03
Immediately divide the caramel among heatproof ramekins and swirl to coat the bottoms.
- 04
Warm the whole milk until steaming but not boiling.
- 05
Whisk the eggs, white sugar, and vanilla extract until blended without making excessive foam.
- 06
Slowly whisk in the warm milk, then strain the custard into the ramekins.
- 07
Place the ramekins in a roasting pan and pour in the hot water until it reaches halfway up their sides.
- 08
Bake until the edges are set and the centers still wobble slightly, about 40 to 45 minutes.
- 09
Cool at room temperature for no more than two hours, then cover and refrigerate until thoroughly chilled.
- 10
Run a thin knife around each custard and invert onto a plate.
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