caramel custard

Ingredients

For custard:

cornstarch-1 tsp

egg-1

egg yolk-2

sugar-50g

salt-a pinch

butter/margrain-1 1/2tsps

milk-200ml

vanilla essence-1/2tsp

for caramel:

sugar-40g

water-10ml

butter-1/2tsp

Methods

Caramel:

1. Melt sugar in a sauce pan with butter, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat.

2. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use.

Custard:

1. Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use.

2.In a mixing bowl, lightly whisk eggs with pinch of salt and cornstarch. Then pour in milk in stream, whisk rapidly until well blended.then add butter/margrain to it.

3.Sift the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover tray with aluminium foil. Bake at preheated oven, 140ºC for 25-30 minutes.

Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.
Chill before serving.