RECIPE FOR CARAMEL CUSTARD
3 large Eggs
2 cups milk
3 tablespoons sugar
½ teaspoon vanilla essence or extract
½ cup sugar for the Caramel
Melt the ½ cup of sugar in a sauce pan till it caramelizes. Coat the sides of a custard mould or 6 individual custard cups with the caramel syrup. Beat the Eggs, sugar, milk and vanilla essence together. Pour this mixture over the caramel. Steam gently in a pressure cooker or a pan for 45 minutes or until the mixture is just firm.
Keep aside to cool. When cold turn over on a serving dish
Alternatively, the Custard could be baked by placing the custard mould / custard cups in a baking pan. Pour boiling water to about one inch in the pan. Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from the pan and cool on wire racks.