Vanilla Caramel Custard
|Castor sugar||1 Ounce|
|Vanilla essence||2 Drop (Few Drops Required)|
|Loaf sugar||3 Ounce|
|Cold water||2 Fluid Ounce (1/2 Gill)|
Have ready a warm charlotte or plain mould and a thickly-folded band of newspaper to encircle it so that the mould can be firmly held in one hand.
Prepare the caramel by heating the loaf sugar and water together, stir until it boils, then remove the spoon and allow to boil without stirring until it is golden brown.
Pour the caramel into the warm mould and twist round until the sides and base are well coated with caramel.
Work together the eggs and sugar without beating them and pour on to them the warmed milk.
Add the vanilla essence.
Strain the custard into the mould and cover with greased paper.
Steam very slowly for about 3/4 hr until the custard is firm in the middle; or the caramel custard may be baked by leaving it uncovered, standing it in a tray of warm water, and baking in a warm oven (335° F., Gas 3) until the custard is set in the centre: about 40 min.
Turn out carefully, so that the caramel runs off and serves as a sauce.