Caramel Custard Recipe
Ingredients
| Milk | 3/4 Pint | |
| Eggs | 4 standard | |
| 1 oz caster sugar, vanilla flavoured, if available | ||
| 3 oz loaf or granulated sugar | ||
| 4 tabs. Water | ||
Directions
Prepare the caramel by stirring sugar and water until it boils.
Then allow it to simmer on its own until it is golden brown.
Grease a plain fireproof dish a souffle dish is ideal pour in the caramel and allow to cool.
Now blend together the eggs and sugar.
Warm the milk and pour it on to the eggs.
Pour through a strainer into the caramel prepared dish.
Stand the dish in a bain marie, or baking tin with water halfway up the sides, and bake in a slow oven for about three quarters of an hour or until custard is set.
It will need care in turning out.
The caramel will have melted, naturally, and will form the pudding's delicious sauce.
You can put the mixture into individual dishes if so desired.
They will take only about half the time to cook in the oven.
When one has used the whites of eggs only or, alternatively, the yolks only, in a certain recipe, it is always a problem to know how to finish up the remaining component parts.
One can't always be making meringues or serving scrambled eggs! Here is an obliging pair of complementary recipes supplied by a friend.
They are very economical, light and refreshing, and look well served together one snowy white and the other yellow.
Then allow it to simmer on its own until it is golden brown.
Grease a plain fireproof dish a souffle dish is ideal pour in the caramel and allow to cool.
Now blend together the eggs and sugar.
Warm the milk and pour it on to the eggs.
Pour through a strainer into the caramel prepared dish.
Stand the dish in a bain marie, or baking tin with water halfway up the sides, and bake in a slow oven for about three quarters of an hour or until custard is set.
It will need care in turning out.
The caramel will have melted, naturally, and will form the pudding's delicious sauce.
You can put the mixture into individual dishes if so desired.
They will take only about half the time to cook in the oven.
When one has used the whites of eggs only or, alternatively, the yolks only, in a certain recipe, it is always a problem to know how to finish up the remaining component parts.
One can't always be making meringues or serving scrambled eggs! Here is an obliging pair of complementary recipes supplied by a friend.
They are very economical, light and refreshing, and look well served together one snowy white and the other yellow.
Chef
