Caramel custard

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By Food24 November 03 2009
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Ingredients (7)

125.00 ml sugar
500.00 ml milk
25.00 ml custard powder
65.00 ml milk — cold
salt — pinch
25.00 ml butter
5.00 ml vanilla — essence
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Carefully caramelise the sugar over medium heat until light brown. Remove from the heat and carefully add the boiling-hot milk. Return to the heat, stirring continually until the caramel has melted. Blend the custard powder with the cold milk. Add a little of the hot mixture to the custard mixture and return everything to the saucepan. Bring to the boil, stirring continuously, then simmer gently until the custard thickens and is cooked. Remove from the heat, add the salt, butter and vanilla essence and allow to cool slightly.
Makes about 500 ml custard.

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