Caramel Custard

Caramel Custard


2 eggs
2 cup milk
2 tbsp sugar + 3 tbsp sugar
1 tbsp vanila custard powder
4 small borosil bowls/aluminium bowls (50g container)

To cook:

Heat a pan.
Add 3 tbsp sugar and 2 tbsp water.
Heat on low heat till sugar to melt.
Do not stir the sugar. Gently fold the liquid sugar to the center of pan.
Once, sugar turns brown, turn off the heat and transfer equal amount of caramel to the bowls.
Heat milk for a minute.
Add 2 tbsp sugar. Break eggs into the milk.
Add custard powder.
Whisk everything together.
Pour this mixture to the bowls.
Cover the bowl with aluminium foil.
Take a 5 ltr pressure cooker.
Add 1 glass of water to the cooker.
Place the small plate that you get with pressure inside.
This prevents bowl from direct heating.
Place the bowls inside the pressure cooker above the plate.
Put the lid.Dont put the whistle on.
Heat on the low flame for 45 minutes.
Allow the custard to cool down.
To serve: Gently remove the custard from the sides.
Put a plate on the bowl and immidiatelt turn it upside down.

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