Coffee Caramel Baked Custard

Serves 8-10

Preparation time: 15 minutes

Cooking time: 45 minutes

Cost per recipe: Serves 8-10 for under R120

Ingredients:

• 180 ml (¾ cup) sugar
• 60 ml (¼ cup) water
• 5 eggs
• 385 g tin caramel condensed milk
• 380 g tin evaporated milk
• 30 ml (2 tbsp) strong brewed coffee

Method:

1. Preheat the oven to 180°C. Place a 20 cm bundt pan in a deep roasting tray.
2. Heat the sugar and water in a small saucepan over medium heat, stirring for about 2 minutes, or until the sugar has dissolved.
3. Increase the heat to medium-high and cook, covered, for about 5 minutes, swirling the pan and peeking occasionally until a golden caramel forms.
4. Immediately pour the caramel into the bundt pan. Tilt and turn to spread the caramel out to the edges of the pan. Set aside to harden.
5. Beat together the eggs and caramel condensed milk. Add the evaporated milk and coffee. Strain through a sieve over the hardened caramel.
6. Fill the roasting tray with enough boiling water to come halfway up the sides of the bundt pan.
7. Bake for about 35 minutes or until the sides are set and the center has a slight wobble.
8. Remove the cake tin from the roasting tray and set aside to cool to room temperature.
9. Gently press around the top edge to loosen. Place a serving dish on top and flip over.

TIPS:

• Cover and store in the fridge for up to 4 days.
• If chilled, dip the tin in hot water to warm the caramel before inverting onto a plate.