summer dessert – My Whisk and I

125ml granulated sugar
5ml instant coffee dissolved in 30ml boiling water
385g can of condensed milk
340ml can of evaporated milk
3 eggs
2,5ml salt

Preheat your oven to 180℃ and set 6 ramekins in an ovenproof dish that is at least 7cm deep.
Place a small saucepan on medium-high heat and pour in the sugar and coffee.
Swirl (do not stir!) the saucepan until the sugar has dissolved.
Now bring the mixture to the boil and turn the heat down to medium.
Simmer for 5 minutes.
Divide the mixture amongst the ramekins.
Set aside so that it can harden.
Add the condensed milk, evaporated milk, eggs and salt to a mixing bowl and whisk together.
Place a fine sieve over a jug and pour the mixture through.
Divide the mixture evenly between the ramekins.
Place the oven dish with the ramekins in the oven and pour enough boiling water into the pan to come two-thirds up the sides of the ramekins.
Bake for 30 minutes. The custard should be just set, with the centres still wobbly.
Remove from the oven and stand for 15 minutes.
Take the ramekins from the oven dish and set aside to cool.
Place the custards in the refrigerator for a minimum of 4 hours.
Loosen the custards from the sides of the ramekins with a small knife and invert on plates to serve.

These custard pots are easy to make and can be kept in the refrigerator until ready to serve. Makes 12.

2 packets finger biscuits
1 can condensed milk
125ml lemon juice
90ml sugar
135ml custard powder
200ml + 800ml milk

Line up 12 ramekins or serving glasses.
Break/cut the finger biscuits in half and place 2 halves in each ramekin, “lining” the bottoms. Set aside.
Add the condensed milk and lemon juice to a mixing bowl and stir together until the mixture amalgamates. Set aside.
Add the sugar and custard powder to a mixing bowl and make a slurry by slowly pouring in the 200ml milk, while whisking.
Pour the 800ml milk into a saucepan and bring to the boil.
Pour in the the custard and sugar slurry and whisk vigorously. Whisk until the custard is thick and smooth and starts to bubble.
Remove from the heat.
Scoop about 60ml of the very hot custard on top of the finger biscuits in the ramekins.
Now scoop about 60ml of the condensed milk mixture on top of the custard layer and shake the ramekins slightly so that the mixture spreads and covers the custard layer.
Repeat the finger biscuit, custard and condensed milk layers.
Bash 12 finger biscuits until very fine and divide equally among the ramekins.
Place the custard pots in the refrigerator for a minimum of 4 hours.

Tag: summer dessert

Baked Custards

Layered Custard Pots