Ingredients:
- 3 cups of milk,
- 4 eggs,
- 2 tsp sugar,
- 1/2 lemon
- 8 tbsp. castor sugar for caramel.
Method:
- Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire, stirring all the time.
- When the sugar is melted and browned stir into it about 2 tbsp. hot water, and the juice of 1/2 lemon. Then pour the caramel into a mould or cake-tin, and let it run all round the sides of the tin.
- Meanwhile heat the milk near boiling-point, and add the vanilla and sugar.
- Whip up the eggs, stir carefully into them the hot milk, so as not to curdle the eggs.
- Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water, place it in the oven, and bake in a moderately hot oven for about 20 minutes or until the custard is set. Allow it to get cold, turn out, and serve.
0 comments:
Post a Comment