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Caramel Custard

Caramel Custard

Name: Caramel Custard
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Parsi
Ingredients: Egg; milk; sugar; Vanilla essence

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Prep Time: 25 minutes Cook Time: 60 minutes

Total Time 85 minutes

Servings: 4

Cuisine: Parsi

Ingredients

½ cup sugar

3 eggs, slightly beaten

1/3 cup sugar

1 ½ teaspoon vanilla

Pinch of salt

2 cups very warm milk

A Pinch of Ground nutmeg

For Garnish

Mint Sprig

Process

Heat oven to 175° Celsius.
Heat 1/2 cup sugar in heavy bottom pan medium over low heat until sugar is melted and golden brown. Divide sugar syrup among 4 moulds. Allow syrup to harden in cups about 10 minutes.
Mix eggs, sugar, vanilla essence and salt in medium bowl. Gradually stir in warm milk. Sprinkle with nutmeg and mix well.
Strain this mixture using a sieve. Fill the mould ¾, with the mixture.
Place the filled mould in rectangular pan, on oven rack. Pour very hot water into pan till the moulds are half immersed in it.
Bake about 45 minutes or until knife inserted halfway between centre and edge comes out clean.
Remove cups from water. Cool 30 minutes.
To de-mould, carefully loosen side of custard with knife or small spatula. Place a plate on top of mould and, holding tightly, turn dish and cup upside down.
Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Garnish with mint sprig and serve chilled.