CARAMEL CUSTARD

Preparation of CARAMEL CUSTARD:

 Ingredients:

•   Milk - 400 ml
•   Eggs - 4
•   Castor sugar - 30 g
•   Vanilla essence - a few drops

For the Caramel:

•  Sugar - 90 g
•  Cold water - little

Method:

• Have ready a warm plain mould and a thickly folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
• Prepare the caramel by heating the sugar and water together, stirring until it boils.
• Remove the spoon and allow to boil without stirring until is golden brown.
• Pour the caramel into the warm 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 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.