| 1 minute to read
- Milk 200ml
- Sugar 20g
- Egg 1
- Vanilla essence
In a large heavy saucepan, cook and stir sugar over low heat until sugar is melted and golden. Pour into custard cup, tilting to coat bottom of cup; let stand for 10 minutes.
In a large bowl, beat the egg, milk, vanilla gelatin and sweetener until combined but not foamy. Then pour it over caramelized sugar.
Place the cup in square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at temperature 4 degree for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from pans to cool on wire racks.
To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled. You can garnish with anything. I have used caramelized net and crust.