CHRISTMAS RECIPES > Christmas Desserts

Butterscotch Caramel Custard

Makes 6 servings

Ingredients:

Caramel:

1 cup sugar
20 gm butter
100 ml milk

Custard:

3 and 1/2 cups milk
6 eggs
1 teaspoon butterscotch extract
1 cup sugar

Garnish:

Heavy Cream, whipped
Cherries

Method:

Caramel:

Heat sugar in a pan till it caramelizes. Pour half the caramel in your serving bowls and allow to set. (See Pic). To the remaining caramel, add butter and hot milk and keep on low flame till caramel melts. Cool.

Custard:

Heat milk. Scald milk at medium heat and allow to cool. Beat eggs until foamy. Gradually add remaining sugar to eggs and beat well. Gradually add scalded milk to egg mixture, stirring until sugar dissolves.

Add to this, the milk mixture prepared with the remaining caramel. Add Butterscotch extract.

Pour custard into the caramel lined cups. (See Pic.) Place cups in a pan of hot water and baked in a 350 F oven for 1 hour and 10 minutes.

To Serve:

Serve un-molded on a dessert plate. Garnish with whipped cream and cherries.