We choose to have a Dessert post meal; particularly post dinner. For health reasons we do not follow this 'sweet rule' everyday. On weekends, it's okay to give yourself, your family a sweet treat, be it at home, outside of home. Every country has its own choice of desserts which again depends upon the individual taste buds. Again, with globalisation, free access to the internet; a particular cuisine is no more limited to its country of origin. All of us want global acceptance may be. A food blogger may try through constantly experimenting with recipes.
Today, I chose to cook Caramel Custard, a dessert with a layer of 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 it's light sweet taste, texture, easy making steps with few ingredients.
Until now, I only talked about my mother and grand mother when it came to cooking. I will be lying if I don't acknowledge my mother-in-law in this regard. She had been a good cook too with access to limited dishes, may be for health reasons & lethargy, lost the interest early in life. I do not think she ever loved cooking! She used to cook fish, meat, egg and Bengali "tithe-puli" pretty good! She being strict, I learnt to do all household chores within few years of marriage. I thank her for that.
Custard has been popular in their humble household to go with seasonal fruits. I have learnt preparing Caramel Custard from her, follow her recipe which may differ from the authentic one. Our family recipe for Caramel Custard calls for few ingredients! The only difference is that I do it in my convection mode microwave oven and their home did it in a pressure cooker. But, today's recipe is done on the stovetop!
INGREDIENTS :
Full Cream Milk : 350 ml [I used evaporated creamer, a can of 385ml]
Eggs : 2
Sugar : 3 tbsp + 3 tbsp
Green Cardamom Powder : 1/4 tsp [Alternatively 1 tsp vanilla essence] [I used both]
Water : 2 tbsp
PROCEDURE :
We are using these few ingredients!
I used evaporated creamer this time, I did not need to boil the milk to thicken. Taking it in a bowl; I added 3 tbsp sugar to it!
In another bowl, break the eggs, whisk well.
Add the bitten eggs to the evaporated creamer. Beat for at least 4 to 5 minutes.
Add the green cardamom powder, the vanilla essence if you are using both like me.
Now to make the caramel. In a saucepan, take 3 tbsp sugar, add 2-3 tbsp water, place it on gas stove at low heat.
When it melts, turns golden brown, switch off gas stove immediately.
Remember, too much browning may turn it bitter.
Pour the liquid into the mould we are going to use. I think I had to make more amount of it.
Pour the milk-egg mixture passing through a strainer!
I cooked the caramel custard on stove top this time! I placed a pan on top of gas burner, on it a stand! I added about two coffee mugs of water to the wok!
As it came to boil, I placed the bowl atop the stand!
I cooked it at minimal to slow heat for 45 - 50 minutes!
Please insert a knife in the middle after 30 minutes to check. If it comes out clean, its done.
Let it cool. Then we would need to refrigerate it for 2-3 hours!
I took it out on the table, inserted a knife carefully to set loose the sides. Then I placed a serving dish on it, overturned cautiously!
It has to be had chilled always to enjoy the most!
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