Quick Caramel Custard

[achookwoman]

DH says thanks girls.

[Caroline J]

MAde this tonight, and served it on top of shortbread biscuits and sliced banana.  The kids loved it, and DH proclaimed it was like ecstacy!!

[judydawn]

Now I really do have to make this 

[cookie1]

A friend of DH's has just called round (4.36pm) so he will probably be here for dinner. Soup is in the TMX, meat in the oven and vegies so I think we will have this over bananas for dessert. It sounds lovely.

[barnbuyer]

Quick Caramel Custard

Serves 6

This is nice over sliced bananas in a baked pie crust (chilled) - or on its' own too (hot or cold).

Ingredients:
- 100g dark brown sugar (or Rapadura with a tablespoon of molasses)
- 30g butter
- 2 eggs
- 2 teaspoons vanilla extract
- 500g milk or milk substitute (I use rice-almond milk)
- 40g plain flour (I use plain spelt flour)

Method:
Chuck it all in, cook for 7 mins, 90 degrees, speed 4.

Yum!

Tastes Great so simple

[cookie1]

We did have it last night and it was wonderful. DH's friend was so impressed with the dessert that he is thinking he perhaps needs a TMX. (he is a bachelor)

[quirkycooking]

Glad you're liking it 

[CreamPuff63]

but is it slimming  (ha ha, fingers crossed in vain  )

[quirkycooking]

Don't ask!  I never do!!   

[judydawn]

Put me on the list of people who love this one Jo - it's not too sweet either.  Thanks for posting it, I think it is my favourite custard now.

[quirkycooking]

That's great 

[Snoozie]

Thanks again... had this with tinned pears (once I found the can opener DH swore he hadn't left outside.... found it outside) lol

Yummy

[bluesed]

Very nice recipe i usually do this in a pot on the stove.

Its not that i want to sound annoying but this is NOT a caramel custard as you never carmelize the sugar.

Let me explain a bit more.

Quote from wikipedia:
Carmelization (British English: caramelisation) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.
source:http://en.wikipedia.org/wiki/Caramelization

To carmelize sugar you need a temperature between 110-130 celcius. That will do a carmelization which changes the flavor completly. 


I have never tried this in the TM but maybe its possible with the VAROMA.

Here is how to make a real caramelized custard.

First you take CLEAN steel iron pot and put on the stove on lov heat. Add sugar white or brown as you like. Spread it out evenly and dont touch it untill it starts to melt. Stir softly around with a wooden spatula to get all the sugar dissolved. Keep fire on low all the time to avoid burning the caramel. DONT PUT YOUR FINGER IN THE CARAMEL ITS DAMN HOT! When the carmel starts to smell like caramel its done. Then you can add different flavours like vanilla, cream, cream cheese, butter or a mix untill you get a texture and flavour you like.

[quirkycooking]

Its not that i want to sound annoying but this is NOT a caramel custard as you never carmelize the sugar.

Yeah, I know - but I call it that because I was trying to think what the flavour was like, and that seemed closest!    Guess you could call it 'butterscotch custard' ??  It's just a quick, easy alternative to plain vanilla. 

[judydawn]

And it is delicious QuirkyJo