CARAMEL CUSTARD

We had a healthy start. Just when I was going to post another healthy sweet I suddenly realised it was a weekend and that there was no harm in making it a cheat day! 

People with a sweet tooth like me and others too will be indeed happy about this as I am going to share with you my mother’s recipe of an all-time family favourite which was one of her specialities.

It's Caramel Custard ! Nothing like my mom’s! 

Just right for summer or let’s just say any season, it simply melts in the mouth!

  

I remember the first time I tried to make it, I forgot my mother's instructions and scraped the carmelised sugar to mix with the egg and milk mixture and I had to start all over again!

CARAMEL CUSTARD

INGREDIENTS :

This is a 3 egg recipe . Take exactly double the measurements for a 6 Egg caramel. 

Eggs – 3

Milk – 1 1/2 cups
Sugar – 13 and 1/2 tsps
Vanilla essence – 2 drops
Grated Nutmeg Powder – a little.   (Enough to cover the egg and milk mixture)

Sugar for Carmelising : 

About 6 to 7 tsps depending on the vessel being used.

CARAMELIZED SUGAR

METHOD: 

Take a vessel that fits into the cooker you have, depending on the quantity  you are making.

Then in the same vessel carmelise the sugar, covering all the sides and centre. and once done keep it aside for cooling.

Break eggs in a bowl and beat eggs with a fork or use an egg beater till light and fluffy. 

BEATING THE EGG

Add the sugar and continue to beat again till it mixes.

Lastly add the Milk and mix well with the egg and sugar.

Add Vanilla Essence and mix.

Grate nutmeg powder over the mixture, just enough to cover and mix. (do not put too much nutmeg)

BEATEN EGG, SUGAR & MILK MIX WITH GRATED NUTMEG ON TOP

Then pour the mixture in the vessel with the carmelised sugar but do not try to scrape the carmelised bottom of the vessel to mix with the egg - milk mixture. It will spoil the mixture.

Put vessel in the Cooker and at the first whistle slow the gas. See the time and keep it exactly for 35 minutes and shut the cooker and cool. ( For a 6 egg custard keep for 65 minutes)

Then remove from the cooker and cool again and later put in the fridge. 

Once cooled completely, tap a little on the sides of the vessel till the custard leaves the sides.

Then turn it upside down in a round bowl and refrigerate. 

Served chilled.

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