I learnt this from my aunt and I’m thankful I did because I can now proudly say Yes! I do like Caramel Custard when people tell me “How can you not like chocolates, sweets or ice-creams???”. Yes, I don’t have a sweet tooth, but then I did develop a liking to this dessert.
Ingredients: (Serves 4) Preparation time – 30 mins
Eggs – 3, beaten well
Sugar – 1 cup- around 150 gms
Milk Cream – 1tbsp
Milk – 1/2 litre
Cornflour – 1tsp
Vanilla essence – 2 tsp
For the caramel:
Heat a flat bottom shallow vessel. Add 2 tbsp of sugar. Let it melt. Burn the melted sugar to make caramel of the required brown colour. Simmer the flame. Darker the colour more bitter is the caramel. Spread the caramel to cover the whole area and take it off the flame and let it cool.
For the Custard:
Add a tbsp of sugar to the beaten eggs and beat it again. Add the milk cream and beat it again. Mix the corn flour in a cup of milk and add it to the egg mixture and beat it again. Add the rest of the sugar and milk and beat the mixture well. Check the sugar, if you require you may add some more. Lastly add the vanilla essence and beat it.
Heat some water in a pressure cooker. Pour the egg mixture into the flat bottom vessel with the cooled caramel in the bottom / or if your unsure how to move the vessel into a hot pressure cooker with steaming water inside, then place the vessel with the cooled caramel into the pressure cooker before you start boiling the water and pour the mixture in and start the boiling process.
Place this vessel into cooker. Make sure that the level of water is enough to steam and cook the custard. We do not want wanter bubbling and spilling into the custard vessel. Close the lid of the pressure cooker and simmer and cook for 20 mins without using the weight of the cooker.
Invert the custard into to a plate once it is chilled. Cut and serve.
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