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Before you jump to Old Fashioned Caramel Custard recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to fix the problems of the environment. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your cooking area more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can certainly save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not really that hard. It’s concerning being functional, usually.

We hope you got benefit from reading it, now let’s go back to old fashioned caramel custard recipe. To make old fashioned caramel custard you need 11 ingredients and 17 steps. Here is how you do it.

The ingredients needed to make Old Fashioned Caramel Custard:

1. You need Caramel Sauce
2. Take Sugar
3. Use Water
4. Provide Boiling water
5. You need Custard
6. Prepare Milk
7. Get Sugar
8. Provide Eggs
9. Take drops Vanilla oil
10. Provide Brandy
11. Prepare Rum

Instructions to make Old Fashioned Caramel Custard:

1. Put the sugar and water for the caramel in a sauce pan, stir gently and put on the heat. When you stir do not let the mixture touch the side of the pan. Do not stir while heating.
2. When the bubbles thicken and the colour of the sugar mixture near the side of the pan starts to change move the sauce pan around (without stirring) to even out the colour of the caramel.
3. This is still golden brown in this photo. Continue to heat until the caramel is dark brown. After this you will have to add hot water. Measure the hot water and heat water in a microwave.
4. Remove the pan from the heat when the caramel is dark brown like this. Reduce the caramel until the it is dark brown and starts to smoke a bit! From this point move quickly.
5. Add 1 tablespoon of hot water into the pan (the caramel spits so be careful not burn yourself). Move the pan around and stir the caramel with a spoon to even.
6. After this step pour the caramel into cups. You don't need fill the bottom of the cups. Just fill about 1/3 to 1/2 of the bottoms. It will harden after a while.
7. Pour the milk into a sauce pan and add 1/2 of the sugar. Start to heat and turn off the heat when it starts to bubble around the side of the pan. Pre-heat the oven to 140°F Celsius.
8. Meanwhile crack the eggs into a bowl and beat. Add the sugar and mix. Do not whisk the eggs but just beat.
9. Add the vanilla oil, brandy and rum and stir well. If you don't have vanilla oil, use vanilla essence. Use either brandy or rum.
10. Stir the warmed milk gently and pour into the egg mixture. Make as few bubbles as possible!
11. Pour the mixture through a sieve. Heat water in a kettle for a bain-marie (to about 50°C).
12. Arrange the 6 cups on a baking tray and pour the custard into each. If you fill the cups too full you will make 8. If you fill up to 70 to 80 % you will make 10.
13. If you want no bubbles on the surface bring the flame of a lighter close to the bubbles to remove. It might cook the surface unevenly if you heat too long.
14. Set the baking sheet in the oven and pull out the sheet a little. Pour the water heated to 50 to 60°C to fill the baking tray up to 1/2 to 2/3 full.
15. Steam-bake the custard in the oven pre-heated to 140°C for about 30 minutes. When you move the cups and the custard sets it is ready! I use the middle shelf in the oven for baking custard.
16. Take out the cups from the bain marie and transfer to a shallow dish to cool. After cooled slightly chill in the fridge.
17. Press around the edge of the custard surface with your finger and flip over onto your 4 fingers. Place your thumb on the bottom of the cup and shake fiercely to remove the caramel custard from the cups.

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