CARAMEL CUSTARD

Classic caramel custard - a family favourite!

You will need:

Milk

Vanilla extract

Eggs

Sugar

An aluminium pan and pressure cooker for cooking it.

There are various recipes out there for a caramel custard. This one works for me every time.

It is a family favourite and the dish is scraped clean every single time.

It is best prepared in advance, and allow for a few hours to cool in the fridge.

Sugar needs to be caramelised on the stove top. If sugar is left to burn too long, its tends to taste a little bitter. I know plenty of people who enjoy the combination of the bitter caramel with a sweet custard, but if that is not your preference, let the sugar burn till a medium brown, and take it of promptly.

The higher the fat in the milk, the more firm the custard will hold. So, this can also be made with low-fat milk, but the custard will tend to collapse when inverted. I have only ever used full fat milk, and have never tried any non-dairy milk.

The recipe calls for mixing the eggs into milk before pouring into the pan.Be sure to make sure the milk has cooled completely, or the eggs will cook and curdle.

I use a water bath in the pressure cooker to cook it - which is essentially pouring water in the cooker, placing a ring tall enough to make sure the pan is wet above the water and cook for 15-20 mins.

The custard will crack on top and you will see the beautiful golden liquid that is just waiting to ooze out. Make sure you cool it completely in the fridge for 4-6 hours.

To serve, invert a glass platter on the pan, and in one quick movement flip the dish over. The pan will now be inverted on the glass dish. Tap the inverted pan gently to release all the custard and gently lift the pan. the golden caramel liquid will flow out leaving a gently wobbly custard.

It is really easy and well worth the effort. Once you make this, you will realise how much healthier this is compared to cakes and muffins.

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Recipe:

Ingredients:

2 cups whole milk

2 eggs

1 tsp vanilla extract

6 tbsp sugar - divided.

Method:

Warm the milk, do not bring to a full boil. Mix in half the sugar and vanilla extract.

Set aside to cool.

Melt sugar in the aluminium pan until brown. make sure the caramel covers the entire bottom surface and set to aside cool.

Once both are sufficiently cool, add eggs to the milk, mix well and pour into the pan.

Cook in a water bath in a pressure cooker for 20 mins or until set

Cool for 4-6 hours in the fridge and invert onto a glass platter and serve.