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Caramel Custard

Caramel Custard 🍮
By : Teresa Gijoy

For caramel:

3 tablespoons granulated sugar
1 tablespoon water

For custard :

50gm granulated sugar
3 eggs
500 ml milk
1 teaspoon vanilla essence

Method :

Preheat oven to 350 degrees F (175 degrees C).
For caramel, in a stainless sauce pan add 3 tablespoons of sugar and water, cook on a medium heat, stirring constantly. When the sugar is completely dissolved, bring it to a boil without stirring until the color turns into dark caramel brown. Quickly pour the caramel into oven safe mold.
In another sauce pan, pour in the milk and bring it to a boil. Then let it cool for 10 minutes.
In a bowl, break in the eggs, add vanilla essence and sugar and beat it well, then add milk to it and mix it well. Then strain the mixture.
Once the caramel is set pour the pudding mixture over it. Then prepare a water bath - take a tray and add water and place the mold over the tray.
Bake at 350 degrees F (175C) for 30 minutes, or until the custard is set.
Now remove it from the oven and let it cool. Then refrigerate it for 5-6 hours.
Run a small knife around the edges. Place a dish on top of the mold and turn upside down.
Enjoy 🍮

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