Caramel Custard

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Ingredients list for Caramel Custard

• 90 grams + Castor sugar (caster sugar)
• 500 millilitres Milk
• 5 Eggs
• 1 teaspoon Vanilla essence

Method

1. Preheat oven at 180°C.
2. Heat milk in a non-stick pan.
3. Break eggs in a bowl. Add vanilla essence, 90 grams castor sugar and whisk well.
4. Add heated milk, little by little and keep whisking. Strain the mixture into another bowl and set aside to cool.
5. To make caramel, heat a non-stick pan. Add ¼ cup castor sugar and 1 tablespoon water and cook till the sugar caramelizes.
6. Pour caramel into individual ramekin moulds and set aside for 5-10 minutes.
7. Pour egg-milk mixture into the moulds and place them in a water bed on a baking tray.
8. Place baking tray in preheated oven and bake for 20-25 minutes.
9. Remove from heat, cool to room temperature and refrigerate for 4-5 hours and demould.
10. Serve.

Nutrition Info