Salted Caramel-Vanilla Bean Custard Tart

Name: Salted Caramel-Vanilla Bean Custard Tart
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter, softened, cut into small cubes; 118 milliliters butter, melted; 397 grams bag caramels, unwrapped; 32 chocolate creme sandwich cookies; 79 milliliters cornstarch; 6 egg yolks; 79 milliliters evaporated milk (from 12-oz can); 1 teaspoons salt; 118 milliliters sugar; 1 vanilla bean; 473 milliliters whole milk

Salted Caramel-Vanilla Bean Custard Tart might be just the dessert you are searching for. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 37g of fat, and a total of 732 calories. A mixture of egg yolks, chocolate creme sandwich cookies, caramels, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 4 hours and 45 minutes.

Instructions

Pour whole milk into large saucepan. With sharp paring knife, cut slit down middle of vanilla bean. Scrape seeds from inside bean; add seeds and bean to milk. Slowly heat to boiling over low heat.

Ingredients you will need

Vanilla Bean

Milk

Seeds

Equipment you will use

Sauce Pan

Knife

Meanwhile, in large bowl, mix sugar and cornstarch with whisk.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Whisk

Bowl

Add egg yolks; mix with whisk until combined. Slowly add about 1/2 cup of the hot milk to egg mixture, stirring constantly. Return mixture to saucepan; cook and stir until thickened.

Ingredients you will need

Egg Yolk

Milk

Egg

Equipment you will use

Sauce Pan

Whisk

Remove from heat.

Press custard through fine-mesh strainer into bowl.

Ingredients you will need

Custard

Equipment you will use

Sieve

Bowl

Add 1/4 cup butter, one piece at a time, stirring with whisk until incorporated. Press plastic wrap on surface of custard. Refrigerate until completely cooled, at least 4 hours or overnight.

Ingredients you will need

Custard

Butter

Wrap

Equipment you will use

Plastic Wrap

Whisk

Heat oven to 350F.

Equipment you will use

Oven

Place cookies in food processor. Cover; process with on-and-off pulses until fine crumbs form. (Or place cookies in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet.) In medium bowl, mix cookie crumbs and melted butter. Press mixture into bottom and up side of 11-inch tart pan.

Ingredients you will need

Cookie Crumbs

Butter

Meat

Equipment you will use

Food Processor

Meat Tenderizer

Ziploc Bags

Rolling Pin

Tart Form

Bowl

Bake 10 to 15 minutes or until set. Cool.

Equipment you will use

Oven

In medium saucepan, heat caramels and evaporated milk over medium-low heat, stirring frequently, until caramels are melted. Stir until smooth; stir in salt.

Ingredients you will need

Evaporated Milk

Caramel Candy

Salt

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Sauce Pan

Remove from heat.

To assemble, pour salted caramel into crust; spread evenly.

Ingredients you will need

Caramel

Crust

Let stand at least 15 minutes to set up.

Remove custard from refrigerator and stir with whisk until smooth. Carefully spread custard over caramel layer.

Ingredients you will need

Caramel

Custard

Spread

Equipment you will use

Whisk

Serve immediately.

Equipment

Ingredients

Servings:

59milliliters

butter, softened, cut into small cubes 118milliliters

butter, melted 397grams

bag caramels, unwrapped 32

chocolate creme sandwich cookies 79milliliters

cornstarch 6

egg yolks 79milliliters

evaporated milk (from 12-oz can)1teaspoons

salt 118milliliters

sugar 1

vanilla bean 473milliliters

whole milk

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.