Bake caramel custards

By admin
20 December 2013

Serves 4

An impressive dessert that’s really easy to make.

100 ml (3/4 cup + 4 teaspoons) castor sugar

60 ml (1/4 cup) water

5 ml (1 teaspoon) lemon juice

4 eggs

30 ml (2 tablespoons) sugar

500 ml (2 cups) milk, cooked and cooled

In a saucepan heat the castor sugar, water and lemon juice until the sugar dissolves. Boil until the mixture is a light caramel colour. Being careful not to burn, spoon the caramel into four small overproof teacups and let the mixture cool. Beat the eggs and sugar until light. Add the milk and mix well. Divide the egg mixture between the cups. Put the cups in an ovenproof dish. Poor enough water into the dish to cover the cups halfway. Bake for 1 hour at 160°C until firm. Leave to cool to room temperature and serve.