Tuesday, July 18, 2006

Homemade Caramel Custard

After that sizzling hot chilli pickle here is a really coolcoolcool custard that will not get you all hot and flustered while making it. Its the easiest thing to make in the world and will ensure that you never have ready-made caramel custard again.

Ingredients:

3 cups full fat milk

4 eggs

15 tspns sugar (12 for the custard and 3 for the caramel)

1 tspn vanilla essence

Procedure:

Add 12 tspns of sugar to the milk and bring to a boil. Switch off the gas and let the sweet milk cool. While the milk cools beat the eggs (with a hand blender preferably or with a simple whisk) and set aside. Now lets prepare the caramel in a tin . For this you will need a steel tin or any other steel vessel which will fit in your pressure cooker. Place 3 tspns of sugar in the tin and a tblspn of water. Now place the vessel on low heat and let the sugar caramelise. If you are doing this the first time it might seem a bit intimidating but just be patient and do not increase the heat at any cost else the caramel will burn. The sugar and water will slowly turn golden. Tilt the tin in all directions so that the caramel spreads all over the bottom of the tin like in the pic below. Let this cool. After it cools it will feel hard to touch.

After the milk has cooled, add the beaten eggs and the vanilla essence and pour this mixture into your caramel tin. Cover it with a metal plate and pressure cook the entire mixture. The duration of cooking defers from cooker to cooker but do it the way you would if you were cooking dal and rice together. Do not open the cooker immediately. When the cooker is warm to touch open it and let your custard cool down a bit before popping it into the fridge. Chill thoroughly.

Now comes the best part. When you are ready to eat it . Place a serving dish upside-down on the custard tin and holding the tin and plate together in your hand(say a prayer) invert the tin so that the custard falls onto the serving dish. Slice into generous wedges, decorate with cream or eat it as it is. Eaten in anyway it is delicious. Enjoy!!!!! Meanwhile I'll pop over to Meeta's Whats for Lunch Honey and put in this entry for her Monthly Mingle "Beat the Heat"


17 comments:

Meeta said...

Ummmm! That does look delish. Thanks for the sending me the link! Maybe you would like to join blogger postcards from the world

Sumitha said...

Wow this looks absolutely delicious!It looks so professional too!

ostwestwind said...

Looks yummy and causes hip problems ;-). Your German is excellent!

To your question:

Die gelben Hängetomaten gehören zu den Tomaten und die gelben Kiwis gehören zu den Kiwifrüchten. Es ist eine milde Extrazüchtung, wo man sogar die Schale mitessen kann. Es ist eine "Schwester" der grünen Kiwifrucht.

Anupama said...

Thanx Sumi, Yours will come out the same way too.


Danke fuer die Erklaerung Ostwestwind. Mit dir spreche ich jetzt immer auf Deutsch. I kann leider das Umlaut nicht finden.

Vaishali said...

That wedge of caramel custard in the last pic looks lovely, Anupama. I like the second photo with the ingredients too. A nice play of light and shadow.

archana said...

That slice of caramel custard is absoultely fabulous. It may be true that the recipe is simple, but it is not that simple to unmold it with perfection. You did it ,good job !!!

Anonymous said...

This looks very tempting and easy to make. Thanks for sharing.

Anupama said...

No Archana believe me it is really easy or else I would not have dared to make it.

ArSu said...

Wonderful Presentation and an excellent recipe. Thanks for sharing it Anupama :-)

Anupama said...

Thanx arsu, It is such a joy to read all these nice comments . Very encouraging for a beginner like me. Thanx again and keep visiting.

Nabeela said...

Anupama, I came across your blog through Barbara's round up....you've got a wonderful blog going here and I looove the caramel custard recipe!!

Anupama said...

Thanx nabeela you will love the caramel custard even more than its recipe when you make it.

Neelu said...

O wow anu, i love caramel desert and my mom makes it at home too....But I somehow spoiled it the first time I made n then never tried, I will now :) THanks for the recipe

indianadoc said...

this has always been one of our favourite desserts...and I had posted too long back....Your caramel looks very yummy indeed and I'm feeling tempted to do one soon...

shammi said...

I make caramel custard in the oven - it's one of my FAVOURITE desserts. I've been looking for a reliable pressure cooker recipe. How very nice to find one now! Thanks, Anupama! :)

Sugan said...

Hi,

Pls let me know the cream used for topping the caramel custard. i would like to know the brand and the place where i could get that.

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