Dessert · Egg

Caramel Custard


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

​Method:​
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.Pouring the egg mixture on the caramel custard

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.

Steamed Custard
Once done cool the custard and refrigerate.

Serving Suggestions:
Invert the custard into to a plate once it is chilled. Cut and serve.

Cooled and inverted Caramel Custard

 

If you liked this recipe then you may also like – Gaajar Halwa/ Carrot Halwa, Muhallabia.. a Lebanese sweet dish….Lime n Lemon Cheesecake Pots etc.

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14 thoughts on “Caramel Custard

  1. I tried this today.. and I think that I added a little too much sugar. It was a little watery.. didn’t come out stiff. Taste was alright though. Ashish & I missed you so much babe. Muaah!

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  2. Aww.. miss you guys too..

    Be careful when you steam the custard, if there is too much water in the pressure cooker then when the water boils it will bubble and spill into the custard vessel.

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  3. Tried this on the weekend and turned out pretty well… Taste was good but i guess it was not as stiff as the one I tasted when u made it… But everyone at home liked it… Just hoping to get the texture right the next time i try…

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  4. I have made this thrice now and each time I only keep getting better at it 😉 The first time, I burnt the sugar a little too much and it ended being more bitter than I would’ve liked; the second time, guess I added too much water to the cooker as the custard remained watery and had to microwave it as the cooker had to be used for something else (disaster!!!) while the third time it ended up being so sweet and fine 🙂 Thanks for the lovely recipe, Anitha! :*

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