Desserts are so not my forte. But learn, I must! Since my hubby is a dessert lover.
Today I learned something useful from a friend of mine, Elly. I learned how to perfectly cook Egg Caramel Custard. And now, I am going to let the knowledge flow to others. Here's how to prepare it!
Get these things ready - 4 nos of eggs, 1 cup of sugar, 2 cups of fresh milk, 1 cup of water.
Heat the sugar in a clean, dry frying pan. Stir till the sugar melts and turns brown. Add water and keep on stirring until it thickens. Remove the thick sugar from the stove, pour it into a baking pan and leave it to cool off. At the same time, heat the milk in a different frying pan. When it has boiled, leave it for a few minutes.
Softly beat the eggs.
Add in the lukewarm milk into the bowl containing the beaten eggs. Stir well.
Pour in the egg and milk mixture into the baking pan containing the thicken caramel.
Put the baking pan on top of another steel pan containing some water. This is to ensure the cream caramel does not burn during the baking process later on.
Put them all into the pre-heated oven. Let it bake under 150 degree celsius (using only lower burner) for 45 minute.
Voila! Your Egg Caramel Custard is ready!
