CARAMEL PUDDING

CARAMEL PUDDING (Caramel Custard)

Ingredients:
1 tin of evaporated milk ( Ideal or Caranation)
¼ tin of water from the same tin
4 eggs
¼ cup of sugar
1 tsp vanilla essence
Little nutmeg powder
¾ cup of sugar
1 tsp water

Method:
Heat ¾ cup of sugar and the teaspoon of water in a heavy pan
Over low heat stirring constantly, until sugar dissolves and
Comes to a golden colour.Pour the caramel into a 18cm container.
Tilt the container to coat the bottom

Mix eggs, the sugar well, add in the milk and the water.
Do not beat until frothy.
Filter the mixture, then add in the essence and the nutmeg powder.
Slowly pour into the container where you have poured the caramel.
Now using a water base, bake it for about 45 minutes at 350 degrees F.

Remove and cool for 30 minutes. Cover and refrigerate before serving.
To unmold, carefully loosen side of the custard with a knife.
Place a plate on top of the container and, holding tightly, turn plate
And container upside down. Shake the container gently to loosen custard. Caramel syrup will run down sides of custard forming a sauce