Wednesday, 8 June 2011

Caramel Custard

Caramel Custard

Makes: 6 caramel moulds

You will need

2 cups ( 200 ml ) milk, boiled and cooled
3 eggs
1 1/2 cup ( 150 g ) sugar
1 teaspoon vanilla essence
4 tablespoon sugar ( for caramel )
2 teaspoon water ( for caramel )
1 teaspoon butter
6 caramel moulds or normal flat bowl


Grease caramel moulds or flat bowl with little butter and keep aside.

Cream egg and sugar till light and creamy. Add milk little by little mix well.

Cook over a double boiler ( double boiler -a pair of saucepans, one of which fits above and partly inside the other: food is cooked in the upper one by water boiling in the lower and it helps even cooking ) till it starts thickening ( till it coats the back of the spoon slightly ). Keep the heat low as otherwise custard is likely to curdle ( approximate cooking time 10 - 12 minutes on low heat ). Remove and keep aside. Add vanilla essence and mix well.

To caramelize sugar:

In a pan, add 4 tablespoon sugar and 2 teaspoon water. Keep over a low heat and cook till it becomes slightly thickens and brown color ( approximate time 10 - 12 minutes on low heat ). Pour this caramelized sugar syrup into each custard moulds or flat bowl ( spread evenly ).

Final procedure:

Pour milk mixture into each custard moulds or flat bowl and cover this with aluminum foil or grease proof paper.

Steam in pressure cooker ( without weight ) or steamer for 30 - 35 minutes on a medium heat. Unmould and serve warm or cool ( Place a plate on top of the custard bowl and carefully flip it upside down ).

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