Caramel Custard

caramel custard

Caramel Custard is a popular dessert with soft rich custard base topped with a contrasting layer of golden caramel.A traditional classic dessert eaten throughout the world.The custard is mostly flavored with vanilla extract and sugar is cooked to caramel stage,poured into moulds before adding egg,milk mixture.
They are then cooked on stove top or in oven with water bath using ramekins.You can either cook them in a larger dishes or in individual ramekins.Larger dishes require more care to avoid under cooking the interior part of the custard.So ,I usually refer making them in ramekins.
The best part of this yummy dish is its simple ingredients which we usually have on hand,they are so simple to make and tastes so good.

PREPARATION TIME : 10 MINS

MAKING CARAMEL : 3 MINS

MAKING CUSTARD : 35-40 MINS*

c custard

INGREDIENTS

FOR CARAMEL

10 spoons of sugar

2 spoons of water

FOR CUSTARD

2 cups milk

1 cup sugar heaped

4 eggs

1 tsp vanilla extract

METHOD

PREPARING THE CARAMEL

Take the ramekins,fill them with 1 & 1/2 tsp of sugar and sprinkle with few drops of water.Microwave in medium mode for 3 mins until a golden colored caramel is formed.Keep this aside and let it cool completely.

microwave for 3 mins on medium flame

Whisk eggs and sugar.

whisk eggs and sugar

Carefully stir in milk and vanilla extract.

add milk

Strain the mixture.

strain them

Pour them evenly among your ramekins and set the ramekins in baking dish with hot water(water bath).

add milk and egg mixture

Bake the oven to 190 degree C.Cover the ramekins with aluminium foil and bake for 35-40 mins or until the custards are set.Cool completely and refrigerate for an hour.

bake for 35 mins ( 190 degree)

Tap the mould gently and unmould the custard.Serve them chilled.

caramel custard,

TAKE CARE TIPS

Do not burn the caramel to brown color,turn off when they are orange in color.

When making in large dishes ,you can also make the caramel in a pan by adding the 10 spoons of sugar in 2 spoons of water.Do not stir while preparing the caramel else the sugar will crystallize.

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