Vanilla Custard
Ingredients for the Caramel
� cup of water
� cup of sugar
1 or 2 drops of lemon
Procedure for the Caramel:
- Put ingredients in a small Pyrex or small glass container.
- Microwave for 6-7 minutes until the mix turns golden brown.
- Pour caramel in a 8" x 8" or 9" x 9" baking pan until the bottom
is covered completely.
Custard ingredients
1 can of condensed milk (14 oz.)
1 can of evaporated milk (12 oz.)
3 Eggs
� can of water (Use can of condensed milk)
1 teaspoon of vanilla extract
Procedure:
- Mix all ingredients in blender.
- Pour mix in baking pan with the caramel.
- Using a container larger than the baking pan, add water and put the baking
pan inside this container. Make sure the water doesn't pour into the interior
of the baking pan.
- Pre-heat oven at 350�F.
- Bake for 40 minutes.
- Insert a clean knife to check if custtard is ready. If knife doesn't come out clean,
leave custard in oven for 5 more minutes.
- Check again with clean knife to see if custard is ready. If custard is ready,
turn off the oven and leave custard inside the oven for an additional 2-3 minutes.
- Remove the custard from the oven and let it cool down to room temperature.
Cover custard and refrigerate for 3 hours.