August 11, 2010
- Prep: 30 mins
- Cook: 45 mins
1 hr 15 mins
- Yields: 8 - 10 people
1Beat the eggs in a large mixing bowl, add condensed milk, 1 cup water, salt and mix well.
2Place the baking tray over a low flame, add the sugar and 2 tbsp water.
3Heat until the sugar melts and becomes caramel.
4Take off the flame and set aside for about 2 minutes.
5When the caramel is set and hard to the touch, gently pour the crème custard mixture on to the caramel.
6Preheat oven to 150°C (300 ˚F / gas mark 2).
7Line the base of a larger pan with a tea towel and fold to fit. Place the crème custard tray on the tea towel in the pan. Pour enough boiling water into the pan to reach halfway up the sides of the crème custard tray.
8Cover the larger pan with foil.
9Bake in preheated oven for 40-45 minutes or until custard is just set.
10Remove from oven. When the pudding has cooled, turn it over onto a serving plate. Serve chilled.