Tuesday, May 6, 2014

Caramel Custard

I made the caramel custard for the 19th week of the 2014 52 Week Challenge for the theme caramelization.


I used Brown and Polson brand vanilla custard powder to make the custard. I used the proportions to get thicker custard. I made the caramel using sugar and water heated until the sugar dissolved and started turned color. I turned off the heat, swirled the mixtures around the pan to get even colored caramel and poured it into the mold. I poured the prepared custard over the top and refrigerated the mold for a couple hours until set. I inverted the mold on to a plate for caramel covered custard.

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