Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 15 Servings
Total Time (median): 1 : 15 Active Time: 0 : 50
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 350 degrees . Cut bread in small pieces an place evenly on a bowl. Mix evaporated milk with coconut milk and heat in microwave for 2 min. Add th warm milk in with the bread. Allow 15 min for bread to absorb liquid.
Meanwhile, mix all other ingredients (B) seperately. after 15 min mix all ingredients well. Then add mix to *carmelized dish and put in **water bath. Put in oven(bottom grill for 40-50 or until center is done). Once done invert custard on a plate ,Let it cool(refrigerate) and ENJOY ;)
*Caramel: 1cup sugar/1cup of water
Sugar and water are brought to a boil; the water boils away and the sugar changes from pale gold to amber to brown.
You can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils. As soon as the caramel reaches a deep golden brown, remove it from the heat and pour it into the dish or dishes in which you will be baking the custard. (It will continue to cook once you pull it off the heat, so don't let it get too dark or the caramel will taste bitter and burnt.) Be very careful to avoid burns.
**Water Bath:
To set one up, all you need to do is find two pans and make sure one fits easily inside the other, with at least an inch or so of room between the outer wall and the inner one. I like to use a large casserole-type dish for holding ramekins and cake pans, as the rectangular trays always give me plenty of room to maneuver round pans.Then add hot water to rectangular or bigger pan.
Add the water before placing it into the oven .( make sure water reaches only half way in the pan after smaller pan is placed with the mix to avoid the risk of spilling water in the mix .
