Saturday, December 1, 2012

Caramel Custard

Caramel Custard Pudding



For the Caramel
175 gms - castor sugar

For the Custard
1 litre - milk
1 vanilla pod, split
115 gms - sugar
6 nos - eggs
1 tsp - vanilla extract
Creme for serving


1.        Preheat the oven to 120C.
2.        To make the Caramel;
·      Put the sugar into a large heavy-based frying pan with a splash of water. Heat    slowly without stirring, moving the pan backwards and forwards on the heat until the sugar melts and forms a golden caramel.
·      Warm 6 ramekins or moulds by rinsing them in hot water and drying them.
·      Pour the caramel into the moulds and swirl each mould to coat the caramel evenly. Keep aside.
3.        To make the Custard;
·      Place the milk and vanilla pod in a large pan and bring to just below boiling point. Pour into a jug and set aside to cool.
·      Beat the eggs in a bowl and gradually beat in the sugar.
·      Remove the vanilla pod from the milk and stir the milk into the egg mixture with the vanilla extract.
·      Place the moulds in a roasting tin and strain the mixture through a fine sieve into them. (Straining the mixture helps to reduce the no of air bubbles in the mixture)
·      Pour boiling water into the roasting tin until it comes half-way up the sides of the moulds. This is called a bain-marie.
·      Place the roasting tin in the oven and cook for 40 minutes or until a knife inserted in the centre of a mould comes out clean.
·      Remove the moulds from the bain-marie, cool and then chill for several hours.
4.        To Serve;
·      Run a round-bladed knife around the edge of each mould to loosen the dessert.  Place a plate upside down over each mould and invert on to a serving plate.Serve with cream.

Caramel Custard Trivia

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...