Wednesday, July 20, 2016

Caramel Custard

When I was a little kid, my favoruite non Indian dessert was Caramel Custard. Back then, we weren't exposed to tiramisus and cheesecakes as much as we are now and getting to eat caramel custard was a welcome luxury. My aunt Malathi Mallya would make this delicious dessert whenever she invited us over for dinner and I would lap it up and would always want a third or fourth helping! I have made a few changes to my aunt's recipe and have stuck to this recipe for quite sometime now. So here's it :

Video :

Ingredients :
For the caramel
4 tbsp sugar
2 tsp water

For the custard
4 eggs
½ cup sugar
½ tsp vanilla extract
2 cups (approx 500 ml) milk.

Method :
Caramel :
In a saucepan, pour sugar and water. Turn the heat to medium and let sugar melt. Stir using the handle or kitchen pincers and not a spoon as the spoon can get stuck to the caramel. Once sugar melts, turn heat to low and let it change colour to amber or golden brown colour.

Immediately pour this into a vessel that fits into your pressure cooker / steamer. Allow to cool and refrigerate for 10 mts.

Whisk together the eggs, sugar and vanilla essence. I prefer using a blender. Pour (room temperature or cold) milk little by little and whisk well till all ingredients blend well.

Through a sieve pour the custard mixture onto the caramel. [The caramel should be completely cool].

Steam in a pressure cooker or steamer for 30 minutes on medium or low or till the custard is done.

Once out, allow to cool and refrigerate for 3 to 4 hours. Run a knife along the edge of the vessel and invert the caramel custard onto a plate.


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