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Caramel Custards

Use Flexible Mould - 6795

Makes 6

Caramel

50g ( 2 oz ) granulated sugar
2 tbsp water
1 tsp vegetable oil

Custard

275ml ( ½ pt ) milk
3 eggs, medium
25g ( 1oz) caster sugar
few drops of vanilla essence

Preheat oven to 150ºC, 300ºF, Fan oven 130ºC, Gas mark 2

Have ready a deep roasting pan large enough to hold the mould comfortably. Also have ready a large sheet of foil large enough to cover the top of the pan.

Caramel

Put the sugar and water in a heavy based pan.

Heat gently over a low heat to dissolve the sugar, shaking the pan now and again. Bring to the boil then cook until the sugar syrup bubbles and turns a pale golden colour.

Pour a little of the syrup into each cup and swirl the caramel around the base of each. Set the pan aside.

Stand the mould in the roasting pan. Brush a little oil in each cup above the caramel.

Custard

Pour the milk into the caramel pan and heat gently. Do not allow to boil.

Beat together the eggs, sugar and vanilla essence. Pour the heated milk over the egg mixture and beat together well.

Pour the custard into the cups.

Pour cold water into the roasting pan to come halfway up the mould.

Cover the roasting pan with the foil tucking it under the rim to hold it securely.

Bake for 1 ¼ - 1 ½ hours until the custards are firmly set. Check the custards towards the end of the cooking time to make sure that they do not overcook.

Remove the mould from the roasting pan and leave to cool for a few minutes then place mould in the refrigerator to cool completely – this will take a few hours.

To turn out

Gently loosen the tops of the custards then invert the mould onto a large plate, pressing the bases of the cups to remove.

Related Products:

Flexible Silicone 6 Cup Brioche Mould

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