Caramel Custard

During my recent trip to Ipoh to climb Bukit Keladang which is well known for the local for morning and evening trekking. (Refer to blog malaysiatrekking.blogspot) Our Ipoh friend took us to this coffee shop which is always crowded in the morning.

Most of the food served here are famous such as "kei si hor fan", "chee chong fan", pork satay and etc. Our Ipoh friend told us that the caramel custard is famous and many local order for their party at home. I tried them and it is good. Yoke Sim told me she make them at home and this prompted me to ask her for the recipe.

8 tbsp sugar
4 eggs 'A' slightly beaten
2 tbsp sugar
3 cups of milk













1. Heat 8tablespoon of sugar in a heavy saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among eight custard cups, tilt cup to coat bottom. Allow syrup to harden in cups.

2. Mix the lightly beaten eggs with 2 tablespoon of sugar. Gradually stir in milk. Strain the mixture and pour over syrup in cups and cover with aluminum foil.

3. Steam over low heat for 30 minutes or until knife inserted halfway and edge comes out clean. Remove cups from steamer and cool them. Refrigerate until serving.

4. To remove, carefully loosen side of custard with knife. Place dessert dish on top of cup. Holding tightly and turn dish and cup upside down. Shake cup gently to loosen custard.













Bravo! Here is the Ipoh famous caramel custard which are sold at Rm2 each. Thanks Y.S for this wonderful recipe.