Caramel Cup Custard - a weekend recipe

Arnaud’s is a famous New Orleans restaurant that I visited the first time when I was in the eighth grade. Even though I have eaten at hundreds of restaurants since, I still remember my first Arnaud’s experience with vivid recall.

Check out their website. It is wonderful and not pretentious. Like many buildings in New Orleans, the one housing Arnaud’s is haunted, perhaps by Count Arnaud himself. What more can you ask for than ghosts, great food and the French Quarter?

Here is an original Arnaud’s recipe straight from their website.

Caramel Cup Custard

Simplicity and elegance are underscored in this deceptively modest dessert. It comes to table molded as the cup shape in which it is baked, then overturned on a saucer for presentation. The silky smoothness of the custard is a revelation. It has long been a standard at Arnaud’s and would be impossible to remove from the menu.

½ cup granulated sugar, for the caramel
1 tablespoon water
3 large eggs
¼ cup granulated sugar
2 cups whole milk, scalded
½ teaspoon best quality pure vanilla extract

Preheat oven to 275°.

In a small, heavy skillet over low heat, stir the ½-cup sugar and 1-tablespoon water until the sugar melts, is free of lumps and turns a light caramel color.

Divide the caramel among six 4 ounce custard cups and let stand until cooled.Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add the vanilla and strain carefully into the prepared cups, to avoid disturbing the caramel.

Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly for 1-1/2 to 1-3/4 hours, or until a knife inserted in the center comes out clean.Remove from the water and cool to room temperature. Chill until serving time.To serve, run a knife around the edge of the custard and invert the cup onto a small plate.

Serves 6

Louisiana Fiction Writer