This is one recipe, which my hubby and me don’t agree upon equally! I just love it while he says it is just ok. But I do make this when we have some guests coming over who I know love it. :D Sweet na? ;) Mommy makes it for a lot of our dinner parties and everybody loves her Caramel Custard.
My special thank you to Smitha (Saffron Apron) for this recipe. We love it & all of you will too.
Ingredients
For caramel:
- 1/3 C sugar
- 1 t water
For custard:
- 3-1/2 C of warm whole milk
- 4 eggs
- 2 C sugar
- 2 t vanilla extract
Method
- Preheat oven to 375 degrees F.
- In a saucepan, melt 1/3 C of sugar along with 1 T of water in a pan.
- Stir until the sugar turns into a golden syrup (caramel).
- Quickly pour it into the oven bowl and swish it around before it crystalizes.
- In a mixing bowl, beat eggs with the sugar till the sugar dissolves.
- Add 1 C of the warm milk, and stir well.
- Add rest of the milk, vanilla essence and mix very well.
- Pour this mix into the bowl with the 'swished' caramel.
- Bake for 40 minutes.
- Reduce oven temp to 350 degrees F (177 C) and bake for 15 mins or until a toothpick inserted into the pudding comes out clean.
- Now cool the pudding in room temp for 30 mins and then chill in the refrigerator for an hour.
- To unmold, loosen the sides of the custard with knife.
- Place an inverted dessert plate on top of bowl. Hold tightly and turn plate & bowl upside down.
- The pudding will turn over onto the plate with the caramel side up.
- Cut and serve along with the caramel sauce. Yummmm!!!! :)
[caption id="attachment_238" align="aligncenter" width="300" caption="Caramel Custard Texture"]
[/caption]Courtesy: Smitha
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