- Yield : 4
- Servings : 4
- Prep Time : 5m
- Cook Time : 15m
The dessert is tradition France. It is memorable.
Tips : 1. When making caramel, the colour is light golden is right.
2. When it handle egg, the power is not high to avoid old.
- Fresh Milk 300 ml
- Caster Sugar 2 tbsp
- Egg(whisked) 2 pc
- Vanilla Essence 1/4 tsp
- Butter(melted) some
- Sugar 3 tbsp
- Water 5 tsp
Lightly brush 4 heatproof glass custard with melted butter, set aside.
Place the caramel ingredients into a heatproof glass measuring cup, let in heat on high powder for 90 seconds to mix at microwave. Stir well and cook on high powder for 2 to 3 minutes of until golden brown.
Use an oven glove to handle the hot measuring cup. Pour the caramel syrup into the greased custard cups.
Heat the milk and sugar in a large mixing bowl on high heat for 90 seconds until scalded at microwave. Stir in the beaten eggs and vanilla. Pour this mixture into the custard cups. Allow the cups to cook in medium-low heat for 8-10 minutes or until the custard set. Cool for a while then chili in the refrigerator for 2 hours before serving.
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