Caramel Custard

Ingredients

• 1 liter milk
• 7 eggs
• 2 tablespoons vanilla
• 1 teaspoon lemon zest
• 1 tablespoon vinegar
• 1 tablespoon rose water
• 1/2 cup sugar
• caramel *
• This method for making caramel custard is from a friend and cook of the Sho Tabkhin Al-Youm website:
• Laila Hamoud
• Click Laila's name to visit her page on our site.
• For Laila's recipe for making mini Othmaliya dessert click this link: Mini Othmaliya
• For more delicious desserts, here is this link: Date Syrup Cake

Method

1. Whisk all ingredients together using a hand whisk, not an electric mixer, so you don't get too much foam.
2. Meanwhile prepare the caramel. Put 1 1/2 cups sugar in a pan over medium heat. When the sugar begins to melt and turn brown, lower the heat and stir until the sugar is brown and caramelized.
3. Pour the caramel into the mold you'll use for the caramel custard. Add the caramel first, then pour the egg-and-milk mixture through a sieve.
4. Place the mold in a water bath, i.e., place the mold inside a larger pan with hot water. Put both pans in the preheated oven at medium heat for about 50 minutes.