Caramel Custard

By Flagthis -

Custards and puddings are very easy to make and can be put together in a matter of minutes. They just need a little extra care while baking. Gentle heat in a water bath allows for slow cooking and is the best way to mold out a perfect custard that is not lumpy and  curdled.

custard200

You can make them either divided in cups of individual serving sizes or all together in a big dish that can be sliced up before serving. Either way works fine. I prefer making it all together in a big dish as I find it easier to refrigerate it as a whole. This also allows my guests to decide how big or a small they’d like the slice to be.

Ingredients

1 cup sugar(1/2 cup for the caramel, 1/2 for the custard)
2 cups milk
3 eggs at room temperature
1 1/2 tsp good vanilla extract
big pinch of nutmeg (optional)
1/5 tsp salt

Directions

  • Heat sugar on high heat in a heavy-bottomed pan with a few drops of water. As the sugar begins to melt, stir vigorously with a whisk.

    Never leave the stove while making caramel as it takes just a second to burn up on you!

  • When the sugar turns dark amber in color , put off the flame and add in 1/2 tsp vanilla and mix it in. Pour the caramel into the custard dish and set aside to cool.
  • Beat the eggs.
  • Add sugar, salt,nutmeg  and 1 tsp vanilla extract and continue to beat.
  • Add warm milk slowly and mix well.
  • Pour into the dish over the cooled caramel.
  • Preheat oven to 350ºF/175ºC
  • Pour 3/4 inch hot water into a dish big enough to fit the custard dish.
  • Place the dish with the custard mix into the dish with the water and set to bake for 45 minutes or until a tooth pick inserted comes out clean. Cover and refrigerate until serving.
  • To unmold, carefully loosen sides with a clean knife. Place dessert  plate on top of the custard dish, hold tight and turn dish and plate upside down. Tap the dish gently to loosen the custard. Pour any remaining caramel syrup on to the custard.

    In the above recipe, you could replace 1/2 cup sugar and 1 cup milk with a can of condensed milk to add a little more richness

    • Comments

    Post a Comment

    Popular posts from this blog

    All About Dosas

    By Flagthis -
    Image
    Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight. Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes Ingredients 3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice) 1 cup urad dal(skinned black gram) 1 tsp fenugreek (methi) seeds 2 tbsp channa dal 1 tbsp mung dal 3 tbsp cooked rice(can be replaced with poha/beaten rice) salt to ...
    Read more

    Three Cs Spices(Cardamom Cinnamon Clove Spice Mix)

    By Flagthis -
    Image
    This spice mix  is a blend of cardamoms, cinnamon and cloves in a 1:2:2 ratio (by weight). The combination of these three spices gives a rich flavor to any dish. Again, this is an intense spice mix and should be used sparingly Ingredients 50 gms cinnamon (patta/dalchini) 50 gms cloves (gramboo/long) 25 gms cardamom seeds (elaichi/elakka/elakki) Directions Dry roast the spices individually in a heavy skillet, preferably cast iron. Make sure the flame is set at medium heat. Keep stirring, be watchful and don't let spices burn on you. Grind the spices together into a fine powder. Store in an air tight container. Use sparingly since these are intense spices and can be over powering
    Read more

    Vegetable Biryani- Chettinad Style

    By Flagthis -
    Image
    Known to be the spiciest and the most aromatic cuisine of India, the Chettinad cuisine is one of my favorites. I’ve spent many glorious evenings in Chennai wiping away plates of Biryani and sucking on spicy succulent crab meat while my totally vegetarian best friend V, looked on with great amusing interest. I’m sure her smirk would disappear in a tick had she only known the great void (tragedy) her vegetarian life had conferred on her. Anyway, coming back to serious cooking,  here’s a vegetarian version of the popular Chettinad biryani which is so flavorful that I’m sure even a die hard meat eater would easily go for a second helping . Ingredients 1 lb veggies of your choice. (I used, cauliflower and broccoli florets, diced bell peppers and carrots, peas and  potatoes cut into long strip like fries) 3 cups basmati rice 1 large  or 2 medium sized red onions finely sliced 3 large tomatoes, diced in chunks  2 tbsp chopped cilantro/coriander leaves 11/2 tbsp ginger garlic paste 1 tbsp cho...
    Read more