Tuesday, July 5, 2011

CARAMEL CUSTARD

CARAMEL  CUSTARD:


INGREDIENTS:  (  serves  4 )

2  eggs
10  egg yolks
1  litre milk
Peel of 1 lemon
90  ml sugar

For caramelised sugar
125  ml sugar

METHOD:
  • Preheat oven to 180c. Mix half milk with 45 ml sugar and lemon peel and place in saucepan. Bring slowly to a boil, remove from heat. Set aside.
  • Remove lemon pieces. In a large bowl, beat eggs and egg yolks lightly. Blend in 45 ml  sugar and remaining milk. Gently add boiled milk and stir.
  • Pour mix into custard mould, then place mould in baking dish half filled with hot water.
  • Place in oven and cook for 30 minutes, or until knife comes out clean. Allow to cool. Top with caramel and refrigerate until ready to serve.
  • To prepare caramelised sugar, heat sugar in pan over low heat, stirring constantly. Cook until sugar has melted and is golden brown. 






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