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Caramel Custard



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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