• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 7 eggs
  • 1 litre fresh milk
  • 100g caster sugar
  • Sauce:
  • 100g caster sugar
  • 100ml water
  • 1 slice lemon


  1. Preheat the oven at 200°C.
  2. {Make the sauce first: }Combine the sugar and water in a saucepan over medium heat, stirring often until the sugar melts and turns a golden brown. Remove from heat and add a few drops of lemon juice. Pour into a large mould or small, individual moulds and swirl to ensure caramel is even. Set aside.
  3. To prepare custard, beat the eggs, fresh milk and sugar in a bowl. Strain mixture before pouring over caramel in moulds.
  4. Place the mould/s in a water bath in a roasting pan (the water should come 2/3 way up the mould/s).
  5. Bake in the preheated oven for 25 minutes, or until set. Cool and chill until required.
  6. To serve, loosen sides with a knife and turn out onto serving plates.
  7. For more food and wine stories and recipes, pick up the latest issue of [Flavours (Nov - Dec 2003)], Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *