Recipe: Caramel Custard

Caramel Custard

Ingredients

1 tablespoon sugar1 tablespoon water

Caramel

Custard

2 eggs250ml fresh milk1 drop vanilla essence

1 tablespoon sugar1/4 teaspoon ground nutmeg

1

Straining:Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes.

Custard:Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use.In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.

Caramel: Melt sugar in a saucepan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat.

2

3

4

Caramel Custard is done!

Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use.