Caramel Custard

One of my favourite desserts.. caramel custard. Egg my custard mix poured over dark caramelised sugar which is almost bitter and then baked with a water bath.

It is so delicate and smooth mouthfeel to it. You just can’t stop after having one spoonful.

There are two crucial steps in this recipe; one doesn’t burn your sugar and second don’t scramble your eggs while making the custard.

Ingredients:

500ml Milk
100 gms sugar
1/4 cup castor sugar( for caramel)
5 eggs
1 teaspoon vanilla essence

Method

Keep milk on medium heat to boil. In separate bowl break eggs, add sugar and vanilla essence whisk well so that sugar dissolves. Once the milk is boiled remove from heat.

Pour very little milk in the egg mixture stirring continuously and then gradually add the hot milk in the egg mixture and keep whisking it.

When slightly cooled strain the custard so that it’s smooth. Keep it aside cool.

To make the caramel, in a non-stick pan take 1/4 castor sugar and 2 tsp of water and cook till the sugar caramelizes.

Pour this caramel in oven proof bowl so that it coats the base of the bowl. Keep this bowl in the fridge for 10 minutes so that the caramel hardens then pour the custard.

Place the bowl in baking pans. Pour boiling water in a pan.
Bake at 180 C for 30-35 minutes. Remove from pans to cool on wire racks. Place in fridge at least for 4 hours to set.

To unmold, run a warm knife around rim of the cup and invert on a plate.

Serve this delicate dessert to your loved ones