Caramel Custard
from Nita
Ingredients
- 300 mlcream
- 2 cupsorganic milk
- 1/2 cupsugar (for the caramel)
- 1/2 cupsugar (for the custard)
- a pinchnutmeg
- a pinchcinnamon powder
- 4organic eggs
- 2egg yolks
- to tastevanilla extract
- a pinchsalt
- a few dropswater (for the caramel)
Instructions
- Make the caramel: put 1/2 cup of sugar with a few drops of water in a pan over the stove, stirring until it caramelises to a deep golden colour.
- Pour the caramel into a baking dish and spread it evenly. (Sit the dish on a kitchen towel to protect the work surface.)
- In another pan over low heat, warm the milk and cream together with the nutmeg and cinnamon, stirring until combined and just coming to a slight boil. Turn off the heat and let it cool.
- In a bowl, whip the 4 eggs, 2 egg yolks, 1/2 cup of sugar and the vanilla extract until pale; add a pinch of salt.
- Slowly add the cooled cream-milk mixture while whipping with a hand whisk — the mixture will be frothy.
- Pour the mixture into the prepared baking dish over the caramel.
- Set up a warm water bath in a larger baking tray with a kitchen towel inside; place the baking dish in it.
- Bake at 180°C for 1 hour.
- Remove and let cool. Best made the day before serving.