Baked caramel custard

Method

1. Preheat the oven to 170ºC/gas 3.

2. Put the caster sugar and water in a small saucepan and dissolve the sugar slowly. Bring to the boil and boil, without stirring, until the sugar syrup caramelises, turning golden brown.

3. Pour the caramel into a 600ml shallow, oven-proof dish, heated slightly to prevent the caramel cracking. Turn the dish to coat it evenly with the caramelised sugar.

4. Heat the milk in a saucepan with the vanilla pod until warm. Set aside for 10 minutes to infuse. Remove the vanilla pod and reheat gently.

5. Lightly whisk the eggs in a mixing bowl. Pour the warm milk into the eggs, add the soft brown sugar and mix well.

6. Strain the milk mixture into the caramel-coated dish.

7. Place the dish in a baking tray and pour in warm water around the dish until it reaches halfway up around the sides of the dish.

8. Bake for 1 hour until set. Set aside to cool before turning out.

Comments                        add a comment

Be the first to add a comment...

Ingredients

150g caster sugar
150ml water
600ml Milk
1 vanilla pod, cut lengthways
4 Eggs
2 tsp soft brown sugar

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Great discounts on cookware
Real Italian food for real food lovers