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Friday, December 6, 2013

Caramel Custard

Caramel Custard is one gorgeous looking pudding which can also be quite low on the calorie meter. The soft layer of caramelized or slightly burnt sugar on top lends it a somewhat bitter yet distinct taste (quite like a tofee but little bitter ). A sure shot winner when served at sit down dinners, this one is surprisingly easy to prepare ( and ridiculously low-budget too ).

While the original calls for the use of eggs, I used the Brown & Polson Custard powder ( Vanilla flavour ) which is an egg-free formula. And as my readers already know, I am not into fancy molds/ramekins. So, I opted for a simple steel bowl or katori ( one can find them in all indian homes ) and it turned out quite well. With a whole lot of designs cropping up in the steel dinnerware, one can easily find square, oval or even flower shaped katoris.

I opted a pressure cooker ( with a stand inside ) for cooking the pudding. If you do not have one of these stands, use a raised steel/iron mesh ( the kind that is used to avoid putting a hot kadhai/vessel directly on the table ). Read on for the recipe:

Preparation Time - 30 mins

Ingredients - 3 cups boiled milk, 6 tbs milk powder, 3 tsp custard powder, 6 tsp sugar, 1/2 cup sugar for caramelizing, butter for greasing the bowls/molds.

Preparation - Lightly grease the bowls with butter. Dissolve the custard powder in 1/2 cup slightly warm milk.

Cooking - Heat the 1/2 cup sugar in a thick bottomed pan on a low heat. Stir at regular intervals. It will turn melt and turn golden brown. You can allow it to turn a few shades darker ( if you like a little bitterness ) but remove it from flame when it is just short of starting to smoke.

Pour into the bowls and swirl gently to cover the bottom of the bowls. Allow to stand and solidify .

Bring milk to a boil in a saucepan. Remove some of the milk to another cup, add milk powder, mix well and pour back into the saucepan. Add sugar and dissolve.

Pour the milk-custard powder mix into the saucepan slowly with continuous stirring. Cook for 3-4 minutes till it thickens. Carefully adjust heat to avoid burning the bottom contents of the pan. Remove from flame and pour into the bowls/molds.

Put a stand inside a wide mouthed pressure cooker. Place the bowls inside it and pour water gently so that the bowls are half immersed. Remove the weight and put on the lid of pressure cooker.

Cook on medium flame for 15 minutes. Switch off burner and allow to stand for another 5-10 minutes.

Open lid and remove the bowls. Insert a knife in the center and if it comes out clean, pudding is done. Else cook for another 4-5 minutes.

To unmold, run a knife around the sides of the bowl. Place a plate on top of each bowl and turn over carefully. The pudding will come out nice and wobbly. Pour the remaining caramel sauce over it.

Serve right away or chill if for 2-3 hours before serving.

1 comment:

  1. Lovely and delicious looking caramel custard. My favourite dessert.


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