Custom Search

Monday, October 3, 2016

Caramel Custard

Milk- 500 ml / 1/2 ltr
Sugar - 50 grams + 3 tblspn for making caramel
Eggs - 3
Vanilla Essence - 1 tblspn
Water - 1 tblspn


Preheat the oven to 190 Degree C / 375 Degree F.

Start by making the caramel. In a nonstick pan add sugar and 1 tblspn of water and swirl the pan to help it to melt down.

Let the caramel come to a boil allow it to bubble up till it turns golden brown. Don't stir the pan  which results in a sticky caramel. Pour this caramel in a baking pan and spread it evenly.

Now whisk eggs, sugar and vanilla till light and fluffy. Add in milk and mix well. Pour this through a sieve and pour it over the caramel.

Now take a bigger pan and fill it half way with water. Place the caramel pan inside that pan and bake it for 45 mins.

Allow it to cool a bit. Put into the fridge for around 3 hours.

Now release the sides with a knife and place a plate over the tin and holding the tin carefully,  invert the tin.Now tap the top of the tin carefully and lift it for a lovely caramel custard.

Serve chilled.

recipe source here

No comments:

Post a Comment

I love comments so if you have a minute leave me your thoughts on the above post