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St. Thomas Custard Recipe |
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Ingredients |
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1 cup brown sugar |
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1 tsp salt |
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2 eggs beaten |
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1 cup condensed milk |
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1 cup evaporated milk |
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2 tsp vanilla |
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4 egg yolks kept |
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Preparation |
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Place sugar in a saucer and heat it at medium-heat,
stirring constantly, until |
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the sugar has melted and turned a light caramel color. Then set aside |
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cooked separately. Place eggs in a large mixing bowl, stir them softly,
folding them until
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they are well mixed. Fold in one egg yolk at a time, slowly, again in a
folding motion. |
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Continue until all the eggs are mixed in. Add the condensed milk, one can at
a time |
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and then each can of evaporated milk. Add the pinch of salt and the vanilla. |
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Slowly pour the mixture into the prepared baking dish (s) or tins, straining
it with a fine
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colander as you pour it, covering it tightly with aluminum foil. Pour one
inch of water into
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the pressure cooker and carefully place the baking dish inside. Cover the
pressure
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cooker and after it is fully pressurized count 25 minutes. Turn the heat
off, retrieve the
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pressure cooker from the burner, and let it rest until the pressure is
release and cooled
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down by it self. Do not force the pressure out by releasing the valve. The
custard needs
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this additional time to cook well. Place the custard, still covered, in the
refrigerator. Let it |
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cool overnight. If you prefer to bake it in the oven, place the baking pan
covered, into a
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larger pan with an inch of water in it. Bake it for one and half hours in a
preheated 375 |
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degrees oven. |
