Prep 45 mins
Cook 1 hr
This recipe has become a favorite for Christmas and special occasion dishes. It is a bit fiddly with the boiling water and baking dishes - in this house we use a roasting dish in a not very large convection oven. But the end result is worth it. I don't bother inverting the thing. We just cut pieces out at the table. Everyone ends up getting enough caramel. It is delightfully rich that you give a large number of people a piece although most will come back for seconds.
- 1⁄2 cup sugar
- 1 teaspoon lime juice
- 4 egg yolks
- 1 teaspoon vanilla essence
- 1 1⁄4 cups milk
- 1 can sweetened condensed milk
- 4 egg whites, beaten until frothy
- In a small heavy bottomed saucepan, stir sugar and lime juice together until well mixed.
- If the sugar is well coated this will stop the caramel from crystallising while you are making it.
- With a wooden spoon, stir over medium heat until the sugar melts and turns a dark caramel colour.
- Pour the hot caramel into an 8 inch fround flat baking dish and telt the dish backwards and forwards quickly so that the caramel coats the bottom evenly.
- Combine egg yolks, vanilla, milk and condensed milk in a bowl.
- Stir in the egg white and mix until well blended.
- Pour into caramel-coated dish.
- Place dish in a larger baking pan and pour in enough boiling water to come halfway up the sides of the dish.
- Bake in a preheated oven[350 deg F] for 45 minutes to an hour, until a knife inserted in the middle of the custard comes out clean.
- Chill several hours or overnight.
- To serve, run a knife around the rim of the custard and invert it on a serving plate.
- Cut in wedges.