recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1 can Sweetened condensed milk
1 cup Milk
1/2 teaspoon Almond extract
1 teaspoon Vanilla extract
a small saucepan melt sugar over moderate heat,
stirring frequently, until sugar is a dark,
from heat and pour into a 4 cup metal ring mold
or 8 individual molds. Quickly turn mold to
coat bottom and sides with the caramel. Let
cool so caramel hardens.
the condensed milk, milk, eggs, egg yolks and
flavorings into an electric blender. Cover and
blend to mix well.
mixture into mold; put mold in a larger pan
filled with water to depth of 1/2 inch.
for 1 hour. Remove from oven and remove mold
and then refrigerate up to 2 days.
mold with an inverted serving platter. Hold
mold and platter together and turn them over.
Lift off mold. Caramel will fall as a liquid
sauce over the custard.