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Almond Caramel Custard

Serves 6


  • 1/2 cup caster sugar
  • 1/4 cup water
  • 3 eggs
  • 1/4 cup caster sugar, extra
  • 1 1/2 cups Australian milk
  • 50g toasted flaked almonds
  • few drops almond essence
  • Australian whipped cream, for serving
Download Recipe (PDF)


  1. Combine the sugar and water in a saucepan and cook, stirring continuously, until sugar has dissolved. Boil rapidly, without stirring until a rich caramel colour. Pour into 6 x 1/2 cup lightly buttered moulds. Combine the eggs, extra sugar, milk, almonds and essence together. Pour mixture into moulds. Bake in a shallow water bath at 160oC for 40 minutes. Remove, cool slightly then turn out onto serving dishes. Accompany with whipped cream.


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