Saturday, March 10, 2007

caramel custard

400 ml milk
4 eggs
30 g sugar
a few drops of vanilla essence

For the Caramel :
90 g sugar
little cold water

Method :

Prepare the caramel by heating the sugar and water together,
stirring until it boils. Allow to boil without stirring until
is golden brown.Pour the caramel into the mould and twist
round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour
on to the warmed milk. Add the vanilla essence. Strain the
custard into the mould and cover with greased paper. Steam,
very slowly for about ¾ hour, until the custard is firm in
the middle.

The caramel custard may be baked by leaving it uncovered and
standing in a tray of warm water.
Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves
as sauce.