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Qatari caramel custard (qishta bil sukkar): recipe illustration
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Qatari caramel custard (qishta bil sukkar)

An egg and milk custard topped with golden caramel, flavoured with vanilla. It is baked in a water bath, served chilled, and unmoulded into its caramelised syrup.

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Ingredients

Ingredients

Caramel

Crème

Spices & seasoning

Nutrition facts

504 kcal per serving

Protein
14.1 g
Carbohydrates
83.7 g
Fat
12.2 g
of which saturated fat
5.5 g
Fiber
0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Make the caramel by heating the sugar with the water over medium heat without stirring until it turns amber.
  2. Pour the caramel straight away into the bottom of six small moulds and swirl to spread it.
  3. Preheat the oven to 160 °C.
  4. Heat the milk with the vanilla without letting it boil.
  5. Whisk the eggs with the sugar, cornflour and pinch of salt, then slowly pour the warm milk over them.
  6. Strain the mixture through a sieve and divide it among the caramelised moulds.
  7. Place the moulds in a dish filled with hot water and bake for 40 to 45 minutes in a water bath.
  8. Let cool, then refrigerate for at least 3 hours before unmoulding onto a plate.

Variations and tips

Cardamom version. Add half a teaspoon of ground cardamom to the milk while it heats for a more fragrant taste.

With what you can find here. If cornflour is unavailable, leave it out: the custard will simply be a little softer.

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Original Ecomely recipe.