July 21, 2016


Sugar - 4 tbsp
Water - 1/4 cup
Eggs - 2
Egg yolk - 1
Caste sugar - 1/4 cup
Milk - 3/4 cup
Cream - 1/2 cup
Vanilla - 1 tsp


  • Put sugar and water into a small saucepan over medium heat and cook without stirring until the sugar melts and eventually the syrup turns golden brown. 
  • Pour into 4 individual ramekins or custard cups and rotate the cups to coat base and sides with caramel.
  • Beat the eggs and egg yolk with the caster sugar until well mixed, add the milk and cream and mix well. Stir in the vanilla. Strain into a jug, then pour into the prepared cups.
  • Put water into wok to come just under steaming rack and bring to the boil. 
  • Turn heat low so water just simmers, place custard cups on rack and cover loosely with foil, the place cover on wok and steam over simmering water for 30 minutes. 
  • Test by inserting a knife in the centre of one of the cups. It should come out clean when custards are done. 
  • Remove from heat, cool and chill. Run a knife around edge of each cup and turn out on dessert plates. Serve chilled.

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