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Prep Time: 00:15
Servings: 4
Cooking Time: 00:45
Ingredients
- 200ml - castor sugar
- 2 - eggs
- - seeds from 1 vanilla pod
- - pinch of salt
- 1 - can condensed milk
- 500ml - milk
Method
A dessert classic!
Preheat the oven 180°C.
Grease 4 fluted moulds (about 3cm deep, 150-200ml in size). Pour 200ml boiling water into a pot, add the sugar and stir over medium heat until all the sugar has dissolved. Now allow this to cook, without stirring, until the sugar syrup turns a golden caramel colour – the darker the colour, the richer the bitter caramel flavour. Spoon a thin layer onto the bottom of each mould and leave to cool.
Beat the eggs, vanilla seeds and salt together until just combined, then gradually add the condensed milk and milk. The mixture should be smooth, but try not to make too much foam on the custard. Fill each mould by pouring the custard over the back of a spoon on top of the caramel layer until it’s about 2.5cm deep. Place the moulds in an ovenproof dish and pour just enough hot water into the dish so it comes to halfway up the sides of the moulds.
Bake for about 45 minutes or until just set; the custard will set further as it cools. Remove the moulds from the water and refrigerate until cold.
To serve:
Carefully loosen the edges with a blunt knife and turn out the puddings onto plates. The caramel at the bottom of the moulds will melt to form the most delicious sauce.
Grease 4 fluted moulds (about 3cm deep, 150-200ml in size). Pour 200ml boiling water into a pot, add the sugar and stir over medium heat until all the sugar has dissolved. Now allow this to cook, without stirring, until the sugar syrup turns a golden caramel colour – the darker the colour, the richer the bitter caramel flavour. Spoon a thin layer onto the bottom of each mould and leave to cool.
Beat the eggs, vanilla seeds and salt together until just combined, then gradually add the condensed milk and milk. The mixture should be smooth, but try not to make too much foam on the custard. Fill each mould by pouring the custard over the back of a spoon on top of the caramel layer until it’s about 2.5cm deep. Place the moulds in an ovenproof dish and pour just enough hot water into the dish so it comes to halfway up the sides of the moulds.
Bake for about 45 minutes or until just set; the custard will set further as it cools. Remove the moulds from the water and refrigerate until cold.
To serve:
Carefully loosen the edges with a blunt knife and turn out the puddings onto plates. The caramel at the bottom of the moulds will melt to form the most delicious sauce.
