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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe was give to me by Sebastiana (Ana for short) a hotel owner in the galicia area of Northern Spain Ingredients:
1 litre full fat milk |
10 eggs |
6 tbsp sugar |
few drops of vanilla essence |
1/2 tsp grated zest of lemon |
caramel from a jar or |
3/4 cup sugar |
2 tbsp water |
Directions:
1. If uou don't use shop bought caramel, make it from scratch usung the sugar and water, cooking until it has the colour you want, either light or dark.
2. In a large jug, whisk the eggs, half the milk and the sugar.
3. Strain, to eleminate the egg membranes.
4. Add the rest of the milk, vanilla and lemon zest.
5. When the caramel is ready, coat the inside of a large soufflé dish.
6. Pour the milk and egg mixture.
7. Bake in bain-marie for about 90 minutes at no more than 120ºC.
8. It is important that the oven temperature isn't higher, otherwise the custard will have bubbles inside, and it shouldn't.
9. Let it cool down completely. Chill for a few hours.
10. Run a knife blade alongside the edge and turn onto a nice serving dish.
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