Caramel Custard


For Caramel –

  • 1/3 cup sugar

For Custard –

  • 1/2 litre full cream milk
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 cup sugar

Method –

  1. To prepare caramel, take a light coloured pan and allow the sugar to melt over low medium heat
  2. Swirl the pan and once the caramel reaches the desired colour, pour it into a pan of about 6” diameter
  3. Keep it aside to cool and harden
  4. Boil the milk and cool it to nearly room temperature
  5. In a mixer, combine milk, eggs, sugar, vanilla and blend on low speed for a few seconds until well combined
  6. Pass this mixture through a sieve into the container with caramel
  7. Cover the container with 2 layers of aluminium foil and steam for about 40 minutes
  8. Once it cools down, refrigerate for 3-4 hours

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