When menu planning Desserts for Entertaining , be sure to include the all time favourite Caramel Custard.
When filled into caramel cups and baked, it turns into a fabulous dessert that exposes your palate to exquisite textures and tastes. Make sure you serve it chilled.
Time: 30 minutes
- Milk 500ml
- Sugar 80 gms
- Eggs 6 no
- Vanilla extract 3 ml
- For caramel
- Sugar 100 gms
- Warm up milk and add sugar and vanilla extract. Take off the fire. Separately break eggs and beat them. While the milk is still warm add the eggs gently and whisk together.
- For the caramel place the sugar in a thick pan and cook till it turns golden brown. Immediately pour a table spoon each of the caramel in the custard molds. Pour the custard into the mould.
- Take a deep baking tray and fill with water. Place the custard molds in this water bath. The water should be covering at least one third of the mold. Place in a preheated oven at 150c and bake it for 15-17 mins.
- Remove and refrigerate the molds for at least 2 hrs. Remove and demold and serve chilled.