Ingredients
1 tin condensed milk
Half a tin of sugar (measured from the empty condensed milk tin)
1 ½ tins water (measured from the empty condensed milk tin)
4 eggs
Vanilla essence
Caramel topping/base
5 tablespoons of sugar
3 tablespoons of water
Method
In a saucepan or dish put in the spoons of sugar and a little water turn around do not stir as it will get lumpy and put on the stove until the sugar turns caramel in colour. When it is light brown in colour take off fire as it will get darker when cooling. Carefully swirl if using the same dish or pour into a dish and swirl. Always wear cooking gloves as the sugar gets very hot.
In a bowl combine the condensed milk, sugar, water and vanilla essence. In a separate bowl beat the eggs and lightly fold with the milk mixture, put in the caramelized dish and put in a steamer or oven 150C° for around 40 minutes and bake till set.
Microwave Method
In a bowl beat in the eggs, sugar, condensed milk and the water, then mix in the vanilla and stir.
Put the 5 spoons of sugar in a pyrex dish and microwave for 9 minutes or till sugar turns brown. Wear gloves and carefully swirl the dish so that the base is covered with caramel.
Once the caramel is done pour in the custard mix and microwave for 9 minutes. Keep in microwave for a further 10 minutes till it is set.
NB: Remember each microwave is different so from around 7 minutes watch your sugar, if not it will burn.
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