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CARAMEL CUSTARD

(by Ria's Collection)


Ingredients:

2 c whole milk

1/2 c sweetened condensed milk

5 tbsp white sugar

2 eggs

1/2 c sugar


Method:

Pre-heat the oven to 350 F/ 180C.

In a saucepan, add milk, condensed milk and 5 tbsp sugar and bring to a boil.

In a medium bowl, beat the eggs till well blended. Drizzle hot milk into it while beating all the time. Strain the mixture to avoid any egg white lumps in the custard.

In a pan, on medium heat, caramelize 1/2 c sugar till golden brown and pour it into the pudding mould. Swirl to coat the sides. Pour the milk-egg mixture into the moulds.

Place the moulds into a baking tin with tall sides and pour hot water just so that the bowl are immersed halfway. Bake for 40 mins or till the centers are still jiggly and when a knife inserted comes out smooth. Let it cool for half an hour. Release from the sides and invert onto the serving platter. Serve warm or chilled.
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