Caramel Custard Mold

1. 1

   Preheat oven to 325 degrees.

2. 2

   Caramelized sugar: Place 1 cup sugar in heavy skillet: cook over medium low heat, without stirring, until sugar has melted and begins to form a light brown syrup.

3. 3

   Be careful not to let sugar burn or it will definitely effect the flavour

4. 4

   Stir to blend.

5. 5

   Use at once to coat a 1 1/2 litre mold until bottom and sides are thoroughly coated.

6. 6

   Custard: In a medium saucepan, over medium heat, heat milk just until bubbles form around edge of pan.

7. 7

   In a large bowl, with rotary beater, beat eggs slightly.

8. 8

   Add 1/2 cup of sugar, salt and vanilla.

9. 9

   Gradually add hot milk, stirring constantly.

10. 10

    Pour into prepared mold.

11. 11

    Place mold in shallow pan.

12. 12

    Pour hot water to 1/2 inch depth around mold.

13. 13

    Bake 1 hour and 15 minutes, or until silver knife inserted deep into centre of custard comes out clean.

14. 14

    Cool

15. 15

    Refrigerate overnight.

16. 16

    To serve: Run small spatula around edge of mold to loosen.

17. 17

    Invert onto shallow serving dish; shake gently to release..

18. 18

    The caramel will serve as a sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.