Friday, January 27, 2017


adapted from :    homecookingadventure; (delicious & yummy)...

For the topping :

1/2  cup + 2  tbsp  sugar  (120 gm)
2  tbsp  water  (30 ml)

For the custard :

3  eggs  (I use large eggs)
2  cups  milk  (500 ml)
1/4  cup  sugar  (50 gm)
1  vanilla bean  (I use vanilla essence)
1/2  tsp  corn starch  (optional)

Method :

1.  Heat the oven to 325'F/160'C.

2.  Heat the sugar and water in a saucepan until the liquid turns golden brown.  Immediately, pour the caramel into a 7 inch (18cm) cake pan coating the sides too.  Set aside.

3.  Pour the milk into the same saucepan.  Add the vanilla bean seeds and the pod into the milk.  Heat the milk but do not bring to boil, then set aside to infuse for few minutes.

4.  In a separate bowl, beat the eggs with the sugar.  Add the corn starch.  Pour the milk over the egg mixture.  Mix until well combined.

5.  Skim off the foam using a spatula/spoon and then pour the custard carefully over the prepared pan and place the pan in a larger pan.  Pour hot water into the bottom pan to come half-way up the sides.  Bake until golden for about 45 minutes to an hour.

6.  Cool completely.  Then cover and refrigerate for at least a couple of hours.  To serve turn out onto a plate....

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