caramel custard

30 minutes


  • Sugar (for the custard), 2 oz
  • Milk (warm), 1 pint
  • 5 Eggs
  • Vanilla Essence, 4 dashes
  • Sugar , 3 oz
  • Water, 3 table spoons



Put sugar into a pan with water and dissolve without heating.

When it has dissolved, bring it to boil until golden brown.

Pour the caramel into a sauce pan and ensure the base is evenly covered.

When cool, butter the sides of the mould.

Blend them together the eggs, sugar and milk.

Mix well and add the essence.Pour into the mould.

Place the mould in a tin filled with hot water.. Bake in a moderate oven for about an hour at 200 degrees.

Insert the knife in the center and once it comes out clean the dish is ready.

Let it cool and turn it out on a flat dish.

NB; Leave the custard in a cold place overnight before turning it out.

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