CARAMEL CUSTARD

We prefer Desserts post meal, precisely post dinner. For health reasons we don't follow this 'sweet rule' everyday. On weekends, it's okay to give yourself, your family sweet treats, be it at home, outside of home. 

Every country has its choice of desserts depending upon respective taste buds. With globalisation and free internet; cuisines are not limited to their country of origin. All of us want global acceptance. A food blogger may try through constantly experimenting with recipes.

     

Today, I chose to cook Caramel Custard, a dessert with 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 how great cooks our mother, grand mother are. I should mention my mother-in-law too. She had been a good cook too with access to limited dishes, may be for health reasons & lethargy, lost interest early in life. I don't think she ever loved cooking! She used to cook fish, meat, egg and Bengali "pithe-puli" pretty good!

Custard had 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 caramel custard is done on stovetop!

INGREDIENTS :

Full Cream Milk : 350 ml [I used evaporated creamer, a can of 385ml]
Eggs : 3
Sugar : 3 tbsp + 50 gm
Vanilla Essence : 1 tsp

Cornflour : 1 tbsp

PROCEDURE :

We are using these few ingredients! I used evaporated creamer this time, I didn't need to boil milk to thicken. Taking it in a bowl; I added 3 tbsp sugar to it!

In another bowl, break eggs, whisk well. Add bitten eggs to evaporated creamer. Beat for at least 4 to 5 minutes. Add cornflour, vanilla essence, beat again.

To make caramel, add sugar to a microwave proof bowl, microwave until melted and brown. 

Pour liquid into mould we are going to use. Pour the milk-egg mixture passing through a strainer!

I cooked caramel custard on stove top this time! I placed a wok on top of gas burner, on it a stand! 

I added two coffee mugs of water to wok! Once it came to boil, I placed bowl atop stand!

I covered bowl, also wok with lid! I cooked it at minimal to slow heat for 30 minutes!

Please insert a toothpick in middle to check. If it comes out clean, it's done.

Let it cool, then refrigerate for 2-3 hours! Place bowl with caramel custard on table, loosen with toothpick. Place a serving dish on top, overturn!

It is to be had chilled always to enjoy most!