Caramel Custard

Caramel Custard

Ingredients

• 1.5 ltr milk

• 1/4 cup sugar

• 1 tsp cardamom powder

• 1/2 tsp nutmeg powder

• 7 eggs

• 1/2 cup water

Method

Sprinkle some sugar into the base of individual custard moulds. Place mould over high heat. Let the sugar melt and caramelise. Remove from the heat.

Swirl the melted sugar till it coats the moulds well.

Boil milk, add the powders and stir.

In a bowl, whip eggs and sugar well. Mix the cooled milk in and pour the mixture into the moulds.

Secure the top of the mould with butter paper, then the lid and set in a pan of water that should cover half the mould. Place in a pre-heated oven at 180° C and bake till the custard is set. It should be done in 10 minutes. Let it cool. Invert gently on to a dessert plate and serve cool with the burnt caramel sauce dripping over the top.