|
Ingredients
|
For 4
|
For 100
|
|
Milk
|
300ml
|
7.5litre
|
|
Eggs
|
2
|
50
|
|
Sugar
|
30gms
|
680gms
|
|
Nutmeg
|
a pinch
|
1
|
|
Caramel:
|
|
|
|
Loaf sugar
|
15gms
|
450gms
|
|
Water
|
1 ½tsp
|
230ml
|
Dissolve sugar for caramel in water in a strong pan. Bring
to boil till it becomes golden brown. Pour at once into warm dry pudding moulds
and mask evenly all over. Bring the milk almost to boiling point. Pour over
beaten eggs and sugar. Strain into prepared moulds. Pour over beaten eggs and
sugar. Strain into prepared mould. Sprinkle over with grated nutmeg. Cover
moulds with greased paper and steam gently for 1 to 1 ½ hours or bake in to
oven in a water bath. Remove, cool for a few minutes and turn on to a dish.
Serve either hot or cold.
N. B. Do not allow the water to boil while the
custard is steaming or baking
