CookEat Recipe
Latte Brûlé
A cold oval custard with reduced milk and dark caramel mixed into the custard itself.
Method
Steps
Step 1
Gather the ingredients: 1 litre pasteurised whole milk; 180 g caster sugar: 100 g for the milk and 80 g for caramel; 8 egg yolks; 2 egg whites, unwhipped; 50 ml hot water for dissolving the dark caramel; 5 g butter for covering baking paper if needed.
Step 2
Put the milk and 100 g sugar in a wide heavy saucepan. Bring to a gentle boil and simmer uncovered for a full hour, stirring often and scraping the base to prevent scorching. Keep the milk from boiling over. Remove from the heat and cool promptly until lukewarm.
Step 3
Melt the remaining 80 g sugar in a separate heavy pan over moderate heat. When liquid and amber, carefully pour just enough into a smooth oval mould of roughly 1 litre to form a very thin film over its bottom, about one quarter of this caramel. Use oven gloves to tilt the mould; do not touch the hot sugar.
Step 4
Keep heating the caramel left in the pan until very dark amber. Stop before it smokes or turns acrid black. Remove from the heat and carefully add the 50 ml hot water a little at a time, keeping your face and hands clear of steam and splashing. Return to gentle heat and stir until the hardened caramel dissolves into a dark syrup. Cool until lukewarm.
Step 5
Beat the eight yolks and two unwhipped whites just enough to mix. Combine with the cooled reduced milk and the dark caramel syrup. Strain through a sieve into the prepared oval mould; do not taste the raw egg mixture.
Step 6
Stand the mould in a roasting tin with hot water halfway up its outside and bake at about 150°C for 50–70 minutes, adjusting for the mould and actual reduced volume. If the top starts to colour, cover loosely with baking paper greased with the 5 g butter. Avoid a boiling water bath or splashes into the custard. It is ready when set with a slight tremble, a skewer comes out clean, and the centre reaches at least 74°C.
Step 7
Cool promptly, refrigerate at 4°C or colder within 2 hours, and chill for at least 3 hours. Loosen the edge with a thin knife and invert onto a platter. Serve cold; refrigerate and use within 2 days. No vanilla or other flavouring is added to this version.
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