Wednesday, September 28, 2011

Vanilla Caramel Custard


Sugar: 3/4 cup
Milk: 2 1/2 cups
Eggs: 4
Vanilla essence: 1 teaspoon


Take quarter cup of sugar in a thick-bottomed pan.
Add a few drops of water and heat till the sugar caramelizes.
Pour the caramel into a mould and let it settle by cooling.
Heat milk either in a microwave oven or on gas flame.
Place a metallic ring in the pressure cooker.
Add four cups of water and heat.
Break eggs into a bowl.
Add half cup of sugar, vanilla essence and mix gently with a whisk.
Add little cardamom powder or nutmeg powder.
Add warm milk and mix. Strain the mixture if needed.
Pour the egg-milk mixture into the mould with the caramel.
Cover with aluminium foil and place it in the cooker.
Cover with lid and steam for twenty-five to thirty minutes.
Do not use the whistle. Remove when done.
Serve, turned out with caramel side up, either hot or cold.

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