Light and Fruity Caramel Custard
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This recipe comes from "Pacific Crossings", by Lily Gamboa O'Boyle - 1994
INGREDIENTS
1-1/3 cups sugar, divided
1/3 cup water
6 to 8 large eggs
1 cup whole milk
1 cup peach or mango purée
Pinch of salt
1/4 teaspoon lime peel, finely grated
Seasonal fresh berries, for garnishPreheat oven to 350 degrees. Make a caramel using 1 cup sugar and 1/3 cup water. Pour into an 8 cup gratin or soufflé dish.
In a bowl, whisk eggs, milk, remaining 1/3 cup water, purée and salt. Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in oven until a toothpick inserted halfway between center and edge comes out clean, about 50 minutes to 1 hour. Let cool to room temperature. Chill at least 1 to 2 hours.
Unmold onto serving platter and garnish with seasonal fresh berries, as desired.
NOTE - Gratin or soufflé dish may be aluminum or ceramic. Bain-marie is the term used for cooking through steam in a water bath. The dish is placed in a large pan half-filled with water, and placed into a preheated oven or a steamer.