Caramel Custard (Handwritten)

Ingredients

• ½ cup syrup sugar
• 5 custard eggs
• ½ cup custard sugar
• ¼ tsp custard salt
• 1 tsp custard vanilla extract
• 3½ cup custard milk

Method

1. Preheat the oven to 325 degrees F. Sprinkle 1/2 cup sugar evenly over the bottom of a small, heavy skillet. Cook slowly over low heat, stirring occasionally with a wooden spoon, just till the sugar melts to golden syrup. Immediately pour into the bottom of a 5-cup (8 1/2- by 2-inch deep) mold. Tilt the mold to coat the bottom and sides. Let cool.
2. In a large bowl, with a wire whisk, beat the eggs with the sugar, salt and vanilla to mix well. Gradually add the milk, beating till smooth, not frothy.
3. Place the mold in a shallow baking pan on the middle rack in the oven. Pour the mixture into the mold. Pour hot water into the baking pan 1 inch deep around the mold. Bake 55-60 minutes. Cool the custard on a rack and then refrigerate at least one hour.
4. To serve, loosen the edge with a spatula. Place a serving plate upside down on the mold and reverse the two; shake gently to release; the caramel will run down the sides. Spoon the sauce over each serving.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom