Caramel Custard Recipe
Ingredients
| Soft brown sugar | 6 Teaspoon | |
| 100 g / 4 oz / 1/2 cup sugar | ||
| Eggs | 6 | |
| 900 ml / 1 1/2 pt / 3 3/4 cups milk | ||
| 1 1/2 tbsp coffee essence or strong coffee | ||
Directions
Put a heaped teaspoon of brown sugar into 6 individual ramekins.
In a large bowl, beat sugar and eggs together until yellow and frothy.
Bring milk to the boil, and gradually add it to the egg mixture, beating continuously.
Add coffee essence.
Pour this mixture into ramekins, and place in a roasting tin.
Add enough water to come halt-way up the sides of the dishes.
Bake in a moderate oven, 180°C/Gas Mark 4/350°F, until just set, about 45 min.
To test, stick a skewer into the custard: if it comes out clean, the custard is done.
Remove from oven, and allow to cool.
In a large bowl, beat sugar and eggs together until yellow and frothy.
Bring milk to the boil, and gradually add it to the egg mixture, beating continuously.
Add coffee essence.
Pour this mixture into ramekins, and place in a roasting tin.
Add enough water to come halt-way up the sides of the dishes.
Bake in a moderate oven, 180°C/Gas Mark 4/350°F, until just set, about 45 min.
To test, stick a skewer into the custard: if it comes out clean, the custard is done.
Remove from oven, and allow to cool.
Chef
