| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, School dinn |
1 |
servings |
INGREDIENTS
| 400 |
ml |
Milk; (14fl oz) |
| 4 |
|
Egg yolks |
| 1 |
|
Split vanilla pod or 2 tsp vanilla |
|
|
; essence |
| 50 |
g |
Unrefined granulated sugar.; (2oz) |
| 2 |
tb |
Granulated unrefined sugar |
| 4 |
tb |
Cold water |
INSTRUCTIONS
FOR THE CARAMEL
Heat the milk until just before boiling point with the split vanilla
pod or the vanilla essence. Beat the egg yolks and sugar together
until pale. Pour over the milk, discarding the vanilla pod, and whisk
thoroughly together.
Put the sugar and water in a small pan over a low heat until it turns
brown without stirring. Divide the caramel between 4 ramekins and
pour the custard over the caramel.
Place the ramekins in a baking tray filled with water so that the
water comes half way up the sides of the ramekins. Bake in a low oven
at 160°C/325°F/gas mark 3 for about 30 minutes or until set. Cool
until required.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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