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Caramel Custards for individual Muffin Moulds

Use Flexible Mould - 6856

Caramel Custard is always popular and is a nice way to end a rich meal. The custards will be a light brownish colour because the milk is warmed in the pan in which you make the caramel. This gives the custard a deliciously rich flavour but if you prefer a lighter coloured custard simply warm the milk in a clean pan. A homemade caramel custard will usually have a slightly mottled appearance on the outside but this does not mean the custard is overcooked. The texture will be smooth and velvety.

Makes 4

Caramel

110g ( 4oz) granulated sugar
4 tablespoons water

Custard

400ml ( 14 fl oz) milk
4 eggs, medium
1 teaspoon vanilla extract
25g ( 1 oz ) caster sugar

You will also need a large deep roasting tin

Preheat oven to 150慢, 300慚, Fan oven 130慢, Gas mark 2

Caramel

Put the sugar and water into a saucepan and dissolve over a low heat,

Bring to the boil, then boil, without stirring, until the syrup is a pale golden brown colour. Do not allow the caramel to become too dark as it will then have a bitter flavour which is less pleasant to eat.

Remove the pan from the heat then pour equal amounts of caramel into each mould and carefully swirl to coat the base and sides. Set the pan aside.

Stand the moulds in the roasting pan.

Custard

Pour the milk into the caramel pan. Heat the milk gently, whisking well to combine the milk and caramel remaining in the pan. Do not allow the milk to boil but ensure that the caramel residue has melted into the milk. ( This will give the milk a brownish colour )

Break the eggs into a bowl and add the vanilla extract and sugar.

Whisk together very thoroughly.

Pour the warmed milk into the egg mixture, whisking very well until all is well combined.

Pour the custard through a strainer into a jug. ( this makes filling the moulds easier )

Pour the custard into the moulds.

Pour hot water into the roasting pan to come 2/3rds of the way up the moulds.

Place the pan in the centre of the oven and bake for approximately 45 - 50 minutes until the custards are set. They should feel firm but still springy to the touch. Take care not to overcook the custards which will make them tough and watery.

Remove the moulds from the roasting pan and leave them to cool completely.

Cover each mould with cling film and leave in the refrigerator for several hours before turning out.

To turn out

Gently loosen each custard around the sides ( using a plastic or nylon knife) and invert onto a plate. Leave for a few minutes then gently press the base of the mould to free the custard.

The caramel sauce will trickle over the custard.

You may find that a thin disc of caramel is left in the base of each cup � this need not be wasted � simply press the discs out onto a board and crack the caramel into pieces using a rolling pin. The pieces of caramel can be used to decorate each caramel custard.

Related Products:

Flexible Silicone Muffin Moulds

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