Caramel Custard
Ingredients: About 2 Quarts
| For The Custard |
| Eggs |
8 Each |
| Sugar |
8 Ounces |
| Milk |
1 Qt. |
| Orange Zest |
From 1 Orange |
| Lemon Zest |
From 1 Lemon |
Method:
- Using The Fine Part Of A Box Grater, Zest One Orange And One Lemon.
Set Zest Aside.
- In A Stainless Mixing Bowl, Beat The Eggs With The Sugar Till Blended.
- Slowly Stir In The Milk And Citrus Zest.
- Pour Into Molds Or Cup That Have Been Prepared With Or Without Caramel.
- Bake In A Water Bath At 3200f Until Centers Are Set, About 1 Hour.
| For The Caramel: |
| Sugar |
2 Lbs. |
| Water |
1 Cup |
Method:
- Place Water And Sugar In A Sauce Pan And Bring To A Boil.
- Continue To Cook Until Sugar Turns Golden Brown.
- Stop The Sugar From Cooking By Adding About 1 Cup Water.
- Continue Cooking Until Syrup Has A Thick Even Consistency.
- Pour Into Molds And Let Set Before Filling With Custard Mixture.
Source: Chef Ronald Ng, CCSF
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