Friday, September 21, 2007

Chocolate Cream Caramel

A) Caramel
5 tbsp sugar

Place sugar over stove until started to melt and turns golden. Pour into container. Set aside.

B) Custard Pudding
4 medium sized eggs (1 bowl)
1 tin evaporated milk
1/3 bowl of caster sugar
3 tbsp of Milo (optional: i like my cream caramel with some colour)
1 tsp vanilla essence

Heat milk in a pan over low heat. Stir in sugar and Milo until dissolved and blend well. Next, add in the vanilla. Turn off heat and allow to cool. Beat eggs in a bowl and stir them into the milk. Strain and pour into container with caramel. Steam for 25 minutes.

Tips: If you want your cream caramel to have a nice smooth texture (which means no air bubbles); cover container with aluminium foil before placing it in the steamer. This might take about an hour to cook.

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