“My Nana and aunties used to make this when I was young” (Page 3 ) | August 10, 2024
Annonce:
Ready your oven for baking at 325°F (163°C).
Preheat a 2-quart baking dish or use non-stick spray to coat each ramekins.
For five minutes, whisk the custard:
The eggs, sweetened condensed milk, salt, boiling water, and vanilla extract should all be whisked together in a big dish.
Blend and smooth out the ingredients by whisking them together.
After 45 to 60 minutes, pour and bake:
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Spoon the custard mixture into the baking dish that has been preheated or equally distribute it among the ramekins.
Make sure you use a bigger baking pan to place the dish or ramekins in.
With caution, fill the bigger pan halfway up the sides of the custard dish with boiling water.
After 45-60 minutes of baking in a preheated oven, the custard should be cooked through and a knife inserted in the middle should emerge clean. Once the custard has set, it should still have a small jiggly center.
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After this time, it should be discarded
