Take 1/4 of granulated sugar or castor sugar in a pan, add a tbsp of water and heat on medium flame. Stir only until the sugar dissolves and then wait for the sugar to caramelize or turn pale golden color. Once it starts changing color, you can gently swirl the pan for even coloring but do not stir.
Break 3 small eggs into a bowl, add a tsp of vanilla essence and 45 grams of powdered sugar or castor sugar. Whisk until frothy using a wire whisk.
Heat milk (milk should not be very hot) and add to the egg mixture whisking continuously to prevent the eggs from getting cooked.
Prepare a water bath -(ie) take a tray, add a cup of water and place the ramekins in it as shown in the picture below and bake in a pre-heated oven for 30 minutes or until a toothpick inserted in the center of the custard comes out clean.
Leave it to cool. Once it comes to room temperature, cover and refrigerate it for 5- 6 hours or overnight.
Remove from the refrigerator, carefully run a knife and loosen the sides of the ramekin. Place a plate over the mold or ramekin and holding it tightly, turn it upside down and loosen the custard from the ramekin. Serve chilled.
|Delicous and silky custard with caramel syrup|
You can use a steamer or a pressure cooker also for preparing caramel custard.
You should pour the egg mixture only after the caramel is set, other wise they will get mixed up and you will not get the caramel effect as shown in the picture above.
You can use any aluminium molds, if you do not have ramekins.
Use good quality vanilla essence to prevent eggy smell.
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