Australian Table
Ingredients
Method
1.Preheat oven to 160°C (140°C fan-forced). Combine 1/2 cup of sugar and 1/2 cup water in a saucepan on medium heat. Stir until sugar dissolves.
2.Bring to boil and cook for 10-12 minutes, until golden. Carefully pour into six 1/2-cup ramekins, swirling to cover base and some of sides.
3.Whisk eggs, remaining sugar and rum essence until combined.
4.Combine evaporated milk and milk in a saucepan and bring to boil. Add to egg mixture, whisking continuously. Strain and pour into prepared ramekins.
5.Place in a baking dish and add enough boiling water to come halfway up sides of ramekins. Bake for 25-30 minutes, until just set.
6.Remove from baking pan and chill overnight. To serve, unmould onto a plate.
To unmould custards, carefully loosen edges with a thin knife or place a plate on top and turn over. Give a firm shake to let the custard slip out of its ramekin.
Note
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