Caramel Custard. Recipe 2

Ingredients.

Egg Custard filling

• 5 Eggs (Medium to Large size)
• 2 1/2 cup of Fresh Milk
• 1 Teaspoon of Vanilla Essence
• 2 Tablespoon of Sugar

Caramel syrup

• 1/2 Cup Sugar
• 1/4 Cup Water

Method

Heat up the steamer with medium heat.

Caramel syrup:

Put 1/2 cup of sugar and 1/4 cups of water in a pot and boil till it becomes concentrated, bubbly and turns golden brown. Pour into a mold and even it out till all sides are 3/4 cover with caramel.

Leave it to cool.

Egg Custard filling:

In a mixing bowl add in sugar and egg stir (but do not beat), add in fresh milk, stir until the sugar dissolve then stir in vanilla essences.

Pour mixture into the caramel mold until 3/4 of the mold is filled.

Steam for about 15 to 20 mints.

When it is cooked, set aside for it to cool, put it in the refrigerator if you like it cold.

Happy cooking.. bye.