4 mar

Caramel Custard

Mrs D A Thompson, Albury Branch

SERVES 6

110 g (½ cup) caster sugar, plus 1 tablespoon extra

80 ml (¹/₃ cup) of water

4 eggs, beaten well

600 ml milk

boiling water, for baking

Preheat oven to 150°C. Generously grease a 22 x 4 cm (4 cup capacity) pie dish with butter.

Combine the sugar and 80 ml water in a small saucepan and slowly bring to a simmer. Cook over medium for about 6–7 minutes, or until it turns a deep caramel colour. Working quickly and taking care as the mixture is very hot, pour the caramel over the base of the greased dish.

In a bowl, stir together the eggs, milk and the remaining 1 tablespoon of sugar, then pour over the caramel in the dish. Place the custard dish in a larger baking dish filled with enough boiling water to come halfway up the side.

Bake for 60 minutes, or until just set. Cool to room temperature, then refrigerate.

To serve, loosen edges carefully using a flat-bladed knife and turn out onto a plate.