Preparation time: 10 mins
Cooking time: 20mins
Total time: 40 mins
- 3 eggs
- 1/2 cup sugar (for caramel)
- 2 cup warm milk
- 1 1/2 tsp vanilla extract
- 1/3 cup sugar
- Mint spring
Heat oven to 180-degree celsius.
In a heavy saucepan cook and stir 1/2 cup sugar over low heat until sugar is melted and becomes golden. Pour into custard cups, tilting to coat bottom of the cup. Let it stand for 10 minutes.
In a large bowl, beat the eggs, sugar, vanilla extract and salt. Gradually stir in warm milk and mix well.
Strain this mixture using a sieve. Fill the custard mould 3/4 with the mixture.
Place the mould in the baking tray and pour very hot water into the tray till the moulds are half immersed in it.
Bake for about 45 minutes or until knife inserted comes out clean.
Remove moulds from the oven and cool it for 30 minutes.
To unmold, carefully loosen side of custard with a knife. Place a plate on top of mould and holding. Tightly turn the dish and cup upside down
Garnish with mint leaves and serve chilled.