Wednesday, 5 March 2008
Another recipe that has been passed on to me by my Grandmother is her famous Caramel Custard. It is no surprise therefore, that this is my Father's favourite dessert. The Lovely Wife simply adores my Grandmother's version as well. Unlike most Caramel Custards, this version is steamed and and produces a lighter and somewhat fluffier custard.
As a child, whenever we were sick, my Grandmother used to advocate making this custard as not only was it nutritious (because of the eggs) but it was easy to swallow and tasted delicious too!
Nowadays, we dont need any excuse to eat it. This is the recipe:
For the Caramel
5 Tbsp Sugar
2 tbsp water
For the Custard
1 Tin Evaporated milk
1 Tin water
4 Tbsp Sugar
2 tsp vanilla
*You can use fresh milk too if you want. Leave out the Tin of evaporated milk and water and substitute with 700ml milk
• Put sugar and water into a heavy pan and place over high heat
• Stir till sugar melts and then leave to boil
• Sugar will caramelise – the edges will start to turn golden.
• Start stirring to ensure all sugar is caramelised. Mixture should be a dark golden colour. Take care not to burn as caramel will then be bitter
• Pour into a 8” Pan that can be steamed
• Mix eggs and sugar. Don’t beat too much as this will cause the eggs to froth and cause too many air bubbles.
• Add in Evaporated Milk and mix well.
• Fill the tin with water and add in. Mix well
• Pour custard into the pan containing the caramel
• Steam for about ½ hour or till custard is firm. The custard will be wobbly as the caramel underneath has turned liquid
• Chill for 3-4 hours
Not surprisingly, Caramel Custard has become one of the kids favourite desserts as well.
Usually we just scoop the custard out of the pan but if you are serving it as a dessert, just turn it out onto a nice wide, flat dish. Some of the custard may stick to the pan but I think this just gives it that nice home-made look!