Tuesday, 16 October 2012

Caramel Custard

  Who would have thought that eggs and milk can make such a magical dessert.  Light, melting in your mouth, mildly sweet.... simply amazing!




500 ml of Milk
3 Eggs
¼ cup Castor Sugar
1 tbsp vanilla essence


3 tbsp Granulated Sugar
1tbsp Water


Warm the milk. Mix eggs, vanilla essence and castor sugar. Pour the milk into the egg. Make caramel in a pan with granulated sugar and water. Stir till bubbles appear. Take off the heat once its golden brown. Coat the base of a glass bowl with the caramel and let it cool! Pour custard in the bowl through a strainer and cover loosely with aluminium foil and steam for 20 minutes in a pressure cooker or 45 minutes at 180 c in an oven. Cool in the fridge!


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