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Caramel Custard

Caramel custard
Photography by: Sam Wilkinson

Caramel custard

Recipe by: Claire Winstanley
Makes: 2½  cups
Preparation time: 5 minutes
Cooking time: 10 minutes
 
1 cup full cream milk
1 cup cream
4 eggs
1/3 cup sugar
1 vanilla pod
¾ cup caramel
 
Combine the milk and cream into a pot. Scrape in the vanilla seeds and drop in the pod and heat until just before boiling. Whisk together the sugar and eggs until combined. Slowly pour the milk mixture over the egg mixture to temper the eggs while whisking continuously. Return to the heat and cook until the mixture thickens. Remove from the heat and add the caramel stirring to evenly distribute. Serve hot over ice-cream, Christmas pudding or any of your favourite festive desserts.


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