My daughter and I have often made each other food, not knowing the other person was craving that particular thing on that very day. One of these things is this custard. While it’s not quick to cook, it is really easy to make and has a good load of calcium. Just make sure you take care when handling the hot sugar. I like a deeper caramel flavour so I make sure that I watch the pot carefully as I push the mixture from light to dark…but not burnt! Also, so that you’re not disappointed, read through this recipe carefully to make sure you’ve got the right equipment to get started. You will need one dish to fit inside the other in the oven, providing a warm water bath to slowly cook the custard evenly.
- 1 cup sugar
- 2 tbsp. water
- 3 egg yolks
- 3 eggs
- 2 1/2 cups hot milk
- 1 tsp. vanilla
Preheat your oven to 325 degrees F.
Heat 1/2 cup sugar with 2 tbsp. water in a heavy skillet. Swirl gently while the sugar dissolves and the syrup turns a caramel colour. Pour the caramel at once into a warm 4 cup baking dish, tilting so that the caramel coats the bottom and sides of the dish. Turn this upside down over a plate and set it aside to harden. Beat the remaining sugar into the eggs and egg yolks until the mixture is light and frothy. Slowly beat in the hot milk and add the vanilla. Strain the custard into the caramel lined mold and set the mold into a pan containing hot water that comes up about halfway up the sides. Do not cover. Bake this for 40 to 60 minutes or until a tester inserted into the centre of the custard comes out clean.
We like to then chill the custard and then before serving, turn the dish upside down onto a serving platter so that the dark rich caramel part is on top. Decorate with a few raspberries and blueberries and voila… beautiful and yummy!