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:
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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