Preparation of Caramel Custard

published by sreenulavanya on Nov 21, 2009




     Milk – 400 ml, Vanilla essence – ½ tsp, Eggs – 3 no, Sugar for caramel – 3 tbsp,

Sugar – 5 tbsp.


    Place 3 table spoons sugar in a pudding mould (4 cups capacity) and sprinkle 2 teaspoons water over it. Place the mould on a low flame till the sugar melts and turns to a rich brown co lour. Remove from fire. In another bowl, beat eggs (if the eggs are taken out of the refrigerator, thaw them before using). Add milk (use warm or hot milk), essence and sugar. Stir till sugar dissolves. Strain this mixture in to the pudding mould. Place the cooking plate in the cooker pan and pour enough water to fill up to ½ the level of the mould. Now place the mould in the cooker after covering it with a lid. Cover the cooker. Switch on to “Cooking”. When the water in the pan begins to boil steadily push the switch manually to the “keep warm” position and let the custard cook for 25- 30 minutes. Switch off. Remove from the cooker and allow it to cool. Chill in the refrigerator and turn it on to serving plate.

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