Serves 3
I have adapted this recipe for use in a Heylo bag, but it needs very careful attention as it is tricky and could overcook. Experimentation needed.
2 hr
2 hr
  1. 1/4 cup sugar -to make the caramel
  2. 2 large eggs
  3. 2 cups of milk
  4. 2 teaspoons vanilla
  5. 1/4 cup sugar ( more if you prefer)
  1. Make the caramel by melting 1/4 cup of sugar in a small heavy duty frying pan.
  2. Shake the pan occasionally.
  3. It will melt and become runny.
  4. Do not allow it to brown or burn.
  5. Pour this into the base of a bowl..
  6. Set aside while making the custard.
  1. Whisk together the rest of the ingredients..(add enough sugar to your preference )
  2. Pour this on top of the set caramel in your bowl.
  3. Put the bowl into a pot of hot water.
  4. The water should come 3/4 of the way up your dish
  5. .Bring to the boil then simmer gently for 15 minutes -being careful not to allow the water to bubble into your custard.
  6. During this time give a couple of quick but gentle stirs to mix the milk.
  7. Cover with a round of baking paper the size of your dish.
  8. Put the lid on your pot and briefly allow the steam to build up in the pot.
  9. Put the pot with hot water and bowl into a Heylo bag and leave for 2 hours.
  10. Cool immediately in a basin of cold water ...
  11. When cold chill in the fridge.preferably overnight to help set the custard.
  12. Invert onto a plate to serve.
  1. All I can say its worth the effort , Just make sure you don't over cook it .The milk should not boil .As soon as you see it starting to thicken when giving a gentle stir, that's time to put the lid on and after a moment transfer the pot to the Heylo bag to do its thing setting.
Heylo Bags