400 ml milk
30 g castor sugar
a few drops of vanilla essence
For the Caramel :
90 g sugar
little cold water
Have ready a warm plain mould and a thickly folded band of newspaper to encircle
it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the sugar and water together, stirring until it boils.
Remove the spoon and allow to boil without stirring until is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Mix together the eggs and sugar without beating them and pour on to the warmed milk. Add the vanilla essence.
Strain the custard into the mould and cover with greased paper.
Steam, very slowly for about ¾ hour, until the custard is firm in the middle.
The caramel custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard may be baked by leaving it uncovered and standing in a tray of warm water.
Bake it until the custard is set in the centre.
Turn out carefully, so that the caramel runs off and serves as sauce.