Caramel Custard

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 6 eggs
• 2/3 cup sugar
• 1 tablespoon cold water
• 1 teaspoon vanilla essence
• 2 cups milk
• 3 inches cinnamon sticks
• 2 green cardamoms, crushed
• 3 cloves, whole

Recipe

• 1 combine cloves, cardamoms and cinnamon in a muslin cloth.
• 2 place in a pan with milk and water.
• 3 keep aside.
• 4 in a small heavy bottom pan, mix water and sugar.
• 5 stir gently until the sugar dissolves.
• 6 place pan over high heat.
• 7 cook till it is medium-amber in colour.
• 8 immediately pour caramel into a 9" souffle dish.
• 9 tilt and swirl dish to evenly coat the bottom and halfway up side.
• 10 set aside.
• 11 heat milk and spices until steaming hot; remove and let it cool slightly.
• 12 discard the spices.
• 13 in another bowl, beat eggs and remaining 1/3 cup sugar.
• 14 gradually add the milk, blending with a fork.
• 15 pour egg mixture into the prepared souffle dish.
• 16 place the dish into a large baking pan which is at least 2" deep.
• 17 place in a pre-heated oven at 250 degrees fahrenheit.
• 18 add enough boiling water to larger pan to come half way up the sides of the souffle dish.
• 19 bake uncovered for 15-20 minutes or till set.
• 20 remove the dish from hot water, cover and refrigerate for at least 5 hours.
• 21 unmold and serve.