Caramel Custard is one of the classic desserts made using eggs, milk & sugar. With a die too soft gooey , melt in mouth texture.
I have tried many recipes for caramel custard Sometime adding , sometimes subtracting the ingredients.Searching the web for creamy and gooey texture , asking friends their versions of this classic pudding
And the one where eggs smell don’t dominate the entire pudding. And also where one spoonful craves you for more.
After lots of trial and errors, I have come up with a recipe that comes perfect each time. I have tried adding different flavors each time. And the results gets getting better and better. The flavors I have made so far are elaichi (cardamom), lemon, jaiphal (nutmeg), saffron, vanilla. Among these nutmeg has been my favorite so far. It give a distinct sweet flavor which complements with the ingredients used.
Ingredients:
Caramel sauce
2 large eggs or 3 eggs medium size
1 cup milk
3 tbsp sugar (optional
1 tin condensed milk ( use nestle)
1 tsp vanilla essence
1 pinch nutmeg powder or zest of 1 lemon (optional for extra flavor)
Pre Preparation:– Pour water in the oven tray to its 3/4 part. Pre heat the oven at 250 degrees for 5-10 minutes.
- Prepare the caramel as demonstrated under “Preparing Caramel”
- When hot , holding the tongs rotate the tin clockwise and anti clockwise so that caramel gets coated on all the walls of the tin.
- NOTE:- I prepare my caramel sauce in the tin which can be further used for making caramel pudding
- Prepare custard: In a mixing bowl put together eggs + milk + sugar +Condense Milk + vanilla
- Mix in till all the ingredients are blended together
- Now using a tea strainer pour this liquid in the caramelized tin.
- Place the custard tin in the pre heated oven in a water bath at 180 degrees for 40 minutes. After 20 min cover with aluminium foil to prevent the top from burning & slowing the process of baking After 40 minutes, open the oven and insert toothpick.If it comes out clean then it is done. It it does not come clean keep checking every 5 minutes
- When done remove from the oven and let it cool at room temperature. When cooled, place a plate on the tin & invert it upside down.Cover and refrigerate for 1 hour.
- Serve Chilled
NOTE: You can check the recipe in highlights in my instagram feed @huma_kalim