To make the caramel:
Heat the brown sugar mixed with 1 tsp of water, on a medium heat, till the sugar starts melting.When the sugar starts turning into golden brown, pour it equally into the ramekins,tilt the bottom of the ramekins so that the syrup is coated well .The syrup will harden quickly so make sure each ramekins is done one at a time.
To make the custard :
In a bowl, add in the eggs and sugar, and stir well, then add in the vanilla essence, and milk, continue stirring to get a smooth liquid.Pour this custard onto each ramekins,leaving a little space on top.Take oven proof dish filled with water and put it in the oven ,- temp for about 180 C for about 10-15 mins.
Then place the ramekins on top of the oven proof dish and bake for about 35 - 50 mins, till the toothpick inserted comes out clean.Once done, remove the ramekins and cool it in the refrigerator for 2-3 hrs,
While Serving: Use a thin spoon or Knife to loosen the edge of the ramekins, and invert it upside down and lift the ramekins..
Caramel Custard is done :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 4|
|Calories from Fat: 39 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 186.1mg||57 %|
|Sodium 63mg||2 %|
|Potassium 66.3mg||2 %|
|Total Carbohydrate 61.4g||18 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 61.4g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 299
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