Added to 2 cookbooks
This recipe has been viewed 5011 times
Delicious and creamy custard made with milk, sugar, eggs and vanilla essence topped with caramel.
To make caramel:-- Preheat oven to 180 c(350 f).brush eight 1/2 cup capacity ramekins with melted butter.
- Place sugar and water in medium pan,stir over low heat until sugar dissolves.
- Bring to boil,reduce heat and simmer 5 mins-10 mins or until mixture turns caramel.
- Remove from heat.pour a little hot mixture over base of prepared dishes and swirl to cover base.
To make custard:-- Place the milk and sugar in a pan and stir gently over low heat until sugar has diissolved.
- Whisk together eggs and vanilla essence for 2 mins,stir well in warm milk.strain mixture into jug.
- Divide eggs and milk mixture between the ramekins moulds and place them in a baking dish.
- Pour in hot water in the baking dish to come halfway up the sides.
- Bake for 30 mins.until custard is set and a knife comes out clean when inserted.
- Cool,refrigerate atleast 6 hours before serving.
- To unmould,run a knife around the edge of each custard and gently upturn onto the serving plate.
- Shake gently if necessary.
- Serve with whipped cream and strawberries if liked.
Other Related Recipes
This recipe was contributed by samsyd on 22 Oct 2005
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe