CookEat Recipe
Caramelised Almond Custard Ring
A cold custard ring made with finely ground almond brittle, milk and egg yolks.
Method
Steps
Step 1
Gather the ingredients: 150 g caster sugar, divided into 110 g and 40 g; 85 g blanched sweet almonds; 5 egg yolks; 400 ml pasteurised whole milk; 15 g butter: 5 g for the brittle tray and 10 g for the ring mould.
Step 2
Chop the blanched almonds into pieces about the size of wheat grains. Grease a heatproof metal tray with 5 g butter. Melt 110 g of the sugar in a heavy pan over moderate heat without stirring until it begins to liquefy; swirl gently for even melting.
Step 3
Add the chopped almonds and stir continuously until the sugar and nuts are cinnamon-brown, avoiding smoke or scorching. Tip carefully onto the prepared tray and spread with a heatproof utensil. Let the brittle cool completely without touching the hot caramel.
Step 4
Break up the cold brittle and grind it very finely with the remaining 40 g sugar. Mix this powder with the five yolks, then gradually stir in the milk. Grease a roughly 1-litre ring mould with the remaining 10 g butter and pour in the mixture.
Step 5
Put the mould in a roasting tin and add hot water halfway up its outside. Bake at about 150°C for 45–60 minutes, adjusting to the mould, until set with a slight central tremble and at least 74°C throughout. Keep the bath below a vigorous boil and prevent water entering the custard.
Step 6
Cool promptly, refrigerate at 4°C or colder within 2 hours, and chill for at least 3 hours before carefully unmoulding. Serve cold and use within 2 days. The custard contains finely ground brittle throughout; there is no separate caramel sauce.
Step 7
For twelve portions, double all ingredients: 300 g sugar split 220 g for caramel and 80 g for grinding, 170 g almonds, 10 yolks, 800 ml milk, and 30 g butter split 10 g for the tray and 20 g for a roughly 2-litre ring mould. Follow the same method; begin checking after 60 minutes and extend the bake until the centre is set and reaches at least 74°C. Use fresh pasteurised milk for either quantity.
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