recipe 
yields
Serves 6
1 1⁄4 cups whole milk
1 (8-ounce) can sweetened
condensed milk
1 strip lemon peel, 1⁄4-inch wide
1 whole cinnamon stick
5 eggs
1⁄4 cup plus 2 tablespoons sugar, divided
1 teaspoon vanilla extract
Pinch of salt
6 (4-ounce) ovenproof custard cups
ingredients
Special equipment:
steps
- In a heavy saucepan over medium heat, combine whole milk and condensed milk with lemon peel and cinnamon stick; scald, stirring frequently to prevent filming, until bubbles form around the edge of the pan and milk begins to steam.
- Remove pan from heat and allow milk to cool slightly. (Pro tip: Scalding involves heating milk to 180 degrees, then cooling to around 110 degrees. It brings out flavor and creates texture uniformity.)
- Preheat oven to 300 degrees.
- In bowl of a stand mixer fitted with whisk attachment, or by hand, beat eggs and add 2 tablespoons of sugar, vanilla extract, and salt until well blended.
- Remove lemon peel and cinnamon stick from cooled milk mixture and discard, then gradually stir milk mixture into eggs.
- In an electric kettle or a pot on the stove, heat about 1 quart of water without bringing to a boil.
- In a small skillet, combine 1⁄4 cup sugar with 1 tablespoon of water and cook over medium heat, stirring constantly until sugar is golden brown. Pour immediately into six 4-ounce custard cups, approximately 1 teaspoon in each.
- Pour milk and egg mixture into cups over caramelized sugar, dividing evenly. Place an ovenproof casserole or other high-sided dish directly on oven rack and place cups in it; carefully pour in hot (but not boiling) water to a depth of 2 inches around cups. Bake for 40 minutes. (Pro tip: Water should not boil or custard will be filled with holes.)
- Carefully remove custard cups from pan and cool in the refrigerator.
- To serve, unmold by pressing edges of custard with a spoon to break away from each cup, then turn upside down onto dessert plates. Spoon caramelized sugar from bottom of cup over top of each custard.
Date Published: 01.14.26
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Recipe by
Andrea Gonzmart Williams, Excerpted and adapted from The Columbia Restaurant: Celebrating a Century of History, Culture, and Cuisine by Andrew T. Huse (University Press of Florida, 2009).
