caramel custard... is one of my favorite dessert these days... i just cant stop myself from having it if i prepare this at home... and my mom keeps warning me of my increasing weight which scares me a lot but what to do.. i cant stop myself from having my favorite dishes...
the very first time i prepared caramel custard, i had no idea of how it will taste or how will it come out... i just heard my mom speaking to her friend about caramel, and thought i should give it a try, and started searching for the recipe online and finely found one interesting method. next day being sunday, and my bro was also at home for weekend, i gave it a try immediately and for the first time it came out well than expected and taste was also good.
then after that day i tried this recipe for two times and both the times though the taste was good but when i demolded it from the bowl it collapsed both the times, and i realized this was happening because of adding water... then i thought i should give it another try and i concentrated more on it and this time tried it without adding water. and this time it turned out well and in a perfect shape.. i was so happy and thought of sharing the recipe with you... hope you guys like it...
INGREDIENTS:
FOR
CARAMEL:
|
|
SUGAR
|
25
GRAMS
|
FOR CUSTARD:
|
|
EGGS
|
2
|
POWDERED
SUGAR
|
30
GRAMS
|
MILK
|
150
ML
|
VANILLA
ESSENCE
|
1
TSP
|
CUSTARD
POWDER
|
2
TSPS.
|
METHOD:
Ø For
caramel, add sugar in a non stick tawa, cook it on medium flame until the sugar
melts and turns brown (stir continuously). Now pour the caramel immediately to the
mould in which you are going to prepare your custard and spread it throughout
the surface as shown in the pic below and allow it to cool.
Ø In
a huge bowl, break eggs, add powdered sugar and beat it for 5 mins on speed one
with hand mixer. Now add milk, vanilla essence to the egg mixture and beat it
for 2 – 3 mins on speed one. (you can use a egg beater to whisk the mix gently, in absence of hand mixer).
Ø In
a small bowl, add 1 tbsp milk, 2 tsps. Custard powder and mix it without lumps.
Now add this to the above mixture and stir it well. Pour the mix into the mould
in which you have already set the caramel.
Ø In
a pressure pan, add water so that your bowl is half immersed into water. Place the
bowl in the water and cover it with the lid and steam cook it for 40 mins on a medium
flame. (do not use whistle to the pressure cooker, just cover it with the lid as
shown in the pic below)
Ø Turn
off the gas after 40 mins, take the bowl out and unmould the custard into a
plate and put it into the refrigerator for 30 mins so that the custard sets
properly.
Cut it into pieces and serve it
chill…
SUGGESTIONS:
ü Make
sure that you remove the caramel from the stove at the right time, else it will
burn and gives a bitter taste, which will spoil the taste of the entire dish.
ü Make
sure that you spread the caramel immediately after pouring it in to the mould,
else it will become hard and will be impossible to spread it.
ü If
in case your caramel gets hard after pouring into the mould, heat the bottom of
the mould so that the caramel melts and can be spread easily.
ü Unmould the custard immediately after turning off the stove, so that it comes out in a
good shape.
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