Cream Caramel Custard is probably the easiest to make of the lot....
Just boil some milk, add it to the eggs and sugar and vanilla essence (I think coffee emulco is da bomb). Coat the ramekin base with caramel and shaft the whole thing in the oven with a bain marie (water bath).
Once baked, remove the custard from the ramekin using a knife, dabble with the custard alittle to allow air to flow in. Lastly, turn it over on to a plate and serve with caramel sauce or any sauce of your choice! It's that simple *true story* Do ensure your custard is not overcook as overcook; you'll know you've overcooked once your custard cracks.
Shall let the pcitures do the talking... enjoy! :)
P.S: the pics are a combination of the master pieces done by my classmates.
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