Caramel Custard Recipe
Caramel Custard is one of the few custard recipes, that I am absolutely fond of. Its also called as Caramel Pudding. Its easy to make and does not much of your time. The ingredients are simple and easily available in your kitchen.
I made this recipe…… as my new camera had finally arrived. I had actually decided to make something else….. but ended up with this sweet delectable note.
I intend to replace all my old pics with better quality pics for my readers from now onwards. This will take some time……. but I plan to do this one by one for each recipe.
To make the custard, use a good quality mould. Mine was not that good…… somehow I managed to make in it. The custard did not come out smoothly and hence the custard in the pic does not have a smooth surface. I had some difficulty in unmoulding the custard.
A Tip: While caramelizing the sugar, you could add 1-2 tsp of water in it. This will avoid the sugar getting burnt and the caramel will be a little smooth and liquidy.
Now for the caramel custard recipe for 2 people…..
- 2 cups milk
- 2 eggs beaten
- 10 tsp sugar
- 3 tsp sugar for the caramel
- Place the sugar for caramel in an aluminium mould. Place the mould directly over fire for the sugar to melt. Keep the flame at minimum.
- When the sugar starts to caramelize and becomes brown, close the flame. Tilt the mould, so that the caramel gets evenly coated on the base and sides of the mould.
- Make sure you do not burn the sugar. Take care while cooking as melted sugar is very hot. Use a pair of tongs while tilting the mould or wear your kitchen gloves.
- In a saucepan, heat milk. Add sugar. Cook for sometime till sugar dissolves and milk thickens a little.
- Let the milk cool. Add the beaten eggs to the milk. Beat this milk-egg-sugar mixture well.
- In the meantime, when you will do step 7…. that is the next step….. keep a pan with water for boiling.
- Pour this mixture into the mould. Cover with grease proof paper or aluminium foil. Secure firmly with a string.
- Place the mould into the boiling water. Be very careful here again. A suggestion is…… close the flame of the boiling water and then place the mould in the pan.
- The boiling water should be upto 1/3rd of the mould. Cover the pan with a lid and steam for 20 mins on a medium flame.
- Make sure that during steaming, the water does not dry. If required, add more water.
- After 20 mins, test the center of the caramel pudding with a knife. If the knife comes out clean, the pudding is done……. or else you will have to cook if for some more time.
- Allow the pudding to cool a little. Now we come to the unmoulding part. Keep the serving dish or plate on top of the mould. Gently turn the serving down, so that the mould comes on top of the serving dish. Tap the mould gently…… and allow the custard to unmould itself from the mould.
- You can either serve it warm or chilled.