Caramel Custard

Ingredients

• Oven Temp 375 F-180 C
• Milk 2 ½ cups (500 ml)
• Sugar 1 cup (250 g)
• Eggs 4
• Nutmeg, grated ¼ tsp OR
• Vanilla essence 1tsp
• A suitable tin of at least 6 cups capacity

Preparation

• Place ½ cup sugar in the custard tin and heat over low heat to dissolve the sugar.

• After melting the sugar will start to darken (keep shaking the tin off and on, to brown evenly). When a smooth dark brown, shut off the heat, turn the container around to spread the caramel over the base and keep aside to cool. It hardens while cooling.

• Lightly beat the eggs, the rest of the sugar and flavoring, till well blended and light.

• Pour the milk in gradually, beating all the time. Pour this mixture into the prepared tin.

• Now you can either steam the custard for about30-40 minutes in a pressure cooker (without the pressure) or bake it, placing the tin in a larger container of water while baking.

• Bake about 40 minutes. To test, insert a knife and see that it comes out clean. Sometimes there is little liquid on the center surface---do not worry about this.

• Caramel custard is served either hot or chilled. To serve, loosen edges with a blunt knife, put the serving dish over the tin and turn over so that the custard falls into the dish, with caramelised bottom on top, with extra caramel syrup dripping around it.