Caramel Custard

Dessert

My mum used to make this sweet delight for me growing up. I love the sweet, soft creaminess of this custard and it remains a comfort dish to this day.

Serving size

4

Difficulty

Easy

Ingredients

— 500g fresh full-fat milk — 6 tbsp white sugar — 4 eggs — 2 sheets gelatine — 1 tbsp vanilla essence — Sugar for caramelisation — 100g fresh cream — Cake tin for steaming

Cooking Time

60 min

Intensity

–

Allergens

Dairy, Eggs

Method

1. Dissolve the gelatine sheets in 4 tablespoons of hot water.

2. In a cake tin, caramelise 5 tablespoons of sugar and let it set for approximately 5 minutes.

3. In a large bowl, mix the milk, eggs, sugar, vanilla essence, dissolved gelatine and cream and blend together using a hand blender.

4. Add the mixture into a cake tin and cover with aluminium foil, then steam for 30 minutes.

5. Remove the cake tin from the steamer and allow to cool. Once it reaches room temperature, remove from the cake tin onto a plate/serving dish.

6. Keep in the fridge for 3 hours, then it is ready for serving. Enjoy.