Caramel Custard Recipe |
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You will need..... For the caramel: 3 oz. granulated sugar 3 tablespoons water For the custard: 4 eggs
Preparation Time 1 1/2 oz. castor
sugar
15 minutes
1 pint water
few
drops vanilla essence
Cooking Time
1 hour 15 minutes
Oven setting
335ºF; Gas Mark 3
Put
granulated sugar into a heavy pan with water and dissolve without
boiling. When it has dissolved bring the syrup to boiling point and
boil until it is golden brown. Pour the caramel into dariole moulds and
make sure the bases are evenly covered. When cool, butter sides of
moulds. Blend
together eggs and castor sugar. Warm milk, then pour it on to egg
mixture. Mix well and add a few drops of vanilla essence. Strain the
custard into the moulds. Place moulds in a meat tin half filled with
hot water. Bake in a very moderate oven for about 1 hour or until a
knife inserted in the centers comes out clean. Leave the
custards in a cold place overnight before turning them out on to a flat
serving dish. (see Quick Tip below). Serves 4-6.
Quick Tip
When
baking the custard do not cook too quickly or there will be bubbles in
the mixture. Turn out just before serving, having left it in the
refrigerator for at least 12 hours so the the moist custard has fully
dissolved the caramel.
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