Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Caramel Custard

Ingredients

1 cup               Sugar

1 /3 cup          Water

6                      Eggs

3 /4 cup          Sugar

1 1 /2 Tbsp     Vanilla extract

1 /8 tsp            Salt

3 1 /2 cups     Milk

Instructions

Preheat oven to 325 degrees.

Arrange eight oven-proof bouillon cups in a baking dish, the sides of the baking dish should be as tall as the bouillon cups. Place one cup sugar and the 1 /3 cup water in a skillet with a flat, heavy bottom. Place over medium heat and cook until sugar caramelizes. Pour liquid caramel into bouillon cups.

Meanwhile, heat milk and half of the sugar in a small saucepot just until it begins to boil. Combine eggs, remaining sugar and vanilla and whisk together. Slowly poor hot milk into the egg mixture while stirring constantly. Divide the mixture into the bouillon cups. Poor boiling hot water into the baking dish and cover the cups with a sheet of parchment paper. Bake 40 minutes.

Chill completely. Use a paring knife to go around the custards and unmold onto serving dishes. Yield: eight

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more