Sunday, May 13, 2012
so here is the
1000ml full-cream milk
150g castor sugar 1 tsp vanilla paste, or 1 tsp orange blossom water/rose water
6 eggs (once when I run out of egg I use 5 eggs .. the taste more lite then the 6 eggs .. so I prefer using 5 eggs instead of 6)
1 Sachet Vanilla sugar
Pinch of Salt
Caramel : 80g castor sugar.
1.Preheat the oven to 180°C
2.Heat the milk to warm, add Vanilla sugar and stir to dissolve. Put aside.
3.Lightly mix the eggs, and Sugar ( in a bowl. Strain the milk mixture into the egg mixture, slowly whisking. add pinch of salt )
4.Strain and pour into the prepared mould that already have the caramel inside
5. Place the moulds inside the tin and fill the tin with water until it reaches halfway up the sides of the moulds.
6 Cook for around 30 minutes, or until set (the time will vary according to the oven and the size of the moulds).
4.Allow to cool, then store in the refrigerator for at least 4 hours or overnight.