Wednesday, 12 November 2014

CARAMEL CUSTARD


Perhaps in almost every country of the world desserts are a natural choice after  meals, particularly after dinner. Though for health reasons we do not follow this' sweet rule' everyday but at weekends its  just fine to give yourself and family a sweet treat, at home or outside. Every country has its own set and choice of desserts which again depends upon the individual taste buds. Again with globalisation and free access to internet a particular cuisine is no more limited to its country of origin. We all are in a mood of global acceptance and in the mode of constantly experimenting with recipes.
     My pick today is Caramel Custard..... a dessert with a layer of soft caramel on top. This dessert is popular throughout the world. It may have originated in France, Spain but got a wide acceptability, may be because of its light sweet taste and easy making steps with very few ingredients.
    Till now I only talked about my mom and grand mom when it came to cooking. I will be lying if I don't acknowledge my mom-in-law in this regard. She had been a good cook too, just for health reasons lost interest in it at some point of time. She being very strict, I learnt to do all household chores within few years of marriage and I thank her for that. Custard has been very popular in their humble household to go with seasonal fruits. I learnt preparing Caramel Custard from her and follow her recipe till date which may differ from the authentic one. Our family recipe for Caramel Custard calls for very few ingredients!!

INGREDIENTS :
Full Cream Milk : 500 ml
Eggs : 4
Sugar ; 1/2 cup for the custard and another 3 tbsp for the caramelisation
Green Cardamom Powder : 1/4 tsp [Alternatively 1 tsp vanilla essence]
Water : 1tbsp

METHOD :
Pour the milk in a heavy bottomed vessel. Let it come to boil and keep boiling at low heat till it become slightly creamier.  Add the 1/2 cup sugar. Keep stirring so that it does not stick to the bottom. Once you get the required consistency, switch off gas and let it cool.

Beat the four eggs separately and add to the already cold milk. Mix very well for at least 4 to 5 minutes. Add the green cardamom powder or the vanilla essence whichever you prefer.

Now to make the caramel. In a bowl take 3 tbsp sugar and add 1 tbsp water. Put on gas at low heat. When it melts and turns golden brown, switch of immediately. Remember too much browning may turn it bitter. Pour the liquid into the mould you are going to use. Over it pour the milk-egg mixture.

Preheat oven at 200 degree C. Place the rack inside the oven. Over it a vessel with water, on it the mould.The mould should be immersed 1/4  under water. Cook uncovered at 200 degree C for 30 to 40 minutes. Please insert a knife in the middle after 30 minutes to check. If it comes out clean, its done.

Let it cool. Then place a serving dish on it and overturn cautiously!

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