Thursday, August 20, 2009

Caramel Custard

Caramel custard was something which was done pretty often by my mom, in the pressure cooker, but unfortunately never developed a taste for it, so it was not one of my fav desserts....n to be honest till now :)
but this recipe is for all my friends and dear ones, who crave for it, and sincerely think im mad, for not liking it.

caramel syrup:
brown sugar. 4 tsp

eggs 2
white sugar 1/2 cup( can add in more if required for more sweet)
milk 1 cup
vanilla essence 1tbsp
eggs 2
Baking ramekins 4
oven proof dish
To make the caramel:
Heat the brown sugar mixed with 1 tsp of water, on a medium heat, till the sugar starts melting.When the sugar starts turning into golden brown, pour it equally into the ramekins,tilt the bottom of the ramekins so that the syrup is coated well .The syrup will harden quickly so make sure each ramekins is done one at a time.

To make the custard :
In a bowl, add in the eggs and sugar, and stir well, then add in the vanilla essence, and milk, continue stirring to get a smooth liquid.Pour this custard onto each ramekins,leaving a little space on top.Take oven proof dish filled with water and put it in the oven ,- temp for about 180 C for about 10-15 mins.
Then place the ramekins on top of the oven proof dish and bake for about 35 - 50 mins, till the toothpick inserted comes out clean.Once done, remove the ramekins and cool it in the refrigerator for 2-3 hrs,
While Serving: Use a thin spoon or Knife to loosen the edge of the ramekins, and invert it upside down and lift the ramekins..
Caramel Custard is done :)

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