Thursday, March 17, 2011

Caramel Custard

Whole Milk - 2.5 cups
Eggs - 3
Granulated Sugar - 1/2 cup  + 1/2 cup
Water - 1/4 cup
Vanilla Extract - 2 tsp

Take a round steel pan which can fit into a rice cooker. Keep aside

Heat the milk along with 1/2 cup sugar till the sugar melts. Add vanilla essence and let it cool to room temperature.

Take a saucepan and add 1/2 cup sugar and 1/4 cup water. Heat on low fire till the sugar melts. Increase the heat to medium high. The mixture becomes bubbly and changes color. Keep on heat till the sugar caramelises and becomes golden brown. watch carefully so that it doesnt burn. As soon as it caramelises and reaches golden color, pour the sauce in the steel round pan. Leave it to cool down.

Beat the eggs well and add to the milk. Once the caramel cools down, sieve the milk egg mixture and pour it on the caramel. The mixture has to be sieved to get a smooth custard texture. Cover it tightly with an alluminium foil.

Add 3.5 cups of water to the rice cooker and place the steel pan with the custard mixture in it.

Steam for around 40 minutes. Remove and cool down. Place it in the fridge for atleast an hour.

Remove the foil and invert it on a serving plate.

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