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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 4 |
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This style of Mexican Caramel Custard is just perfect to end the lovely meal on Cinco De Mayo's Day May 5th . Give it a try! Ingredients:
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 |
Directions:
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.
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