Caramel Custard


A new sweet post for all sweet lovers...Caramel Custard!!

I have been a fan of my mom's Caramel Pudding since I started eating it....and after tasting it I found most of the custard preparations fine but not as great as my mom's recipe.
Today I will share caramel custard recipe with slight modifications,and its super quick and good.

Caramel Pudding / Custard has been on my menu list as dessert for all my birthday parties since my childhood.
I hardly remember,that as a child,I had opted for Icecream instead of this custard.
This is soft,porous and melt in mouth pudding/custard and can be in any party menu list
These days this custard works as charmer for me,whenever I feel low I prepare it and it makes my day!

This recipe required eggs,but those who do not eat eggs can try my Eggless Caramel Pudding !

Try out my recipe!









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Caramel Custard
Ingredients
  • 3 Eggs
  • 10 Teaspoons Sugar
  • 1 Tablespoon Vanilla Essence
  • 1 Tin Condensed Milk
  • 1/2 Cup Whole Milk
  • 1 Tablespoon Nutmeg and Cardamom Powder
Instructions
First,caramelize the sugar.
In a bowl,add 8 teaspoons sugar and keep it on medium to low flame.
Let the sugar melt and let it get dark brown. Make sure it does not burn.
For this use a pan/bowl which you can later pressure cook.
When the sugar has melted and dark brown,move the pan in circular motions such that all the sugar caramel coats the pan evenly.
Leave it aside to cool.
In a bowl,add eggs,2 Teaspoons sugar and vanilla essence.
Beat well,make sure there are no egg white lumps.
To this egg mixture add milk,condensed milk,spice powder and mix well.
Now in a pressure cooker,add water and let it heat.
The caramelized sugar must have cooled down,so now you can pour this mixture in the pan/bowl.
Keep this bowl in pressure cooker and cook it without whistle for 30 mins or till custard is done.
Let the pressure from cooker be completely released.
Take the bowl out and let it cool completely.
When the bowl has cooled down,run a knife from the edges of the bowl, such that pudding will come out clean.
Invert the pudding on a plate or serving dish.
Serve it chilled!!
Details
Prep time: Cook time: Total time: Yield: 4 Servings














Tips:
  • Let the caramelized sugar cool completely before adding the egg mixture to it.
  • Choose a bowl/pan to caramelize the sugar,such that you can use that to pressure cook.






Enjoy!!




Prasanna Hede
Prasanna Hede

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