"Egg Caramel Custard" ...... It's been a very long time since I had prepared this delicious favorite childhood dessert of mine ...... can finish off the whole lot myself ... Yummilicious ...
** I have often mentioned that my most favorite dessert from childhood has been caramel custard. This is one dessert that is loved by many yet not available freely in bakeries, except in some restaurants that too at the cost of bomb. The serving too is so small in quantity that you hardly get some spoonful and always left craving for more. I guess it is so, coz. it has no shelf life that is needed when sold at bakeries. This is the first dessert I learned to prepare as I wanted to relish it often and not go hunting for it whenever I felt like having it. Though I had prepared this frequently 15 years back, later on it almost came to a standstill. It is only in the last one year or so that I started craving once again for my favorite dessert and started preparing the same though not frequently. There were 4 eggs that I wanted to finish off before I purchased new ones, was wondering which curry to prepare though I was really not in a mood to relish a spicy dish, when it struck me that I had not prepared simple caramel custard and posted in my Blog. I have posted flavored ones but not the original simple vanilla flavored one, so that was it, it would be simple Egg Caramel Custard today. Do try this out, it is simple to prepare and a lovely healthy dessert full of proteins that is good for growing children.
** Here is my simple recipe for "Egg Caramel Custard" … My Style …
** Ingredients :
Milk/Doodh : 2 full cups of full fat milk.
Milk Cream/Malai : ½ cup
Eggs/Motto/Andey : 4 large sized ones.
Sugar/Shakkar : 4 tblsp + 3 tblsp
Vanilla Essence : 1 tsp
** In a thick bottomed stainless steel vessel add in milk and the malai and mix it well, beating a lit bit. Be careful with the cream or else it will turn to butter. Now put it on heat and bring it to a boiling point stirring often on medium heat.
** Add in 4 tblsp of sugar and mix and cook until the sugar mixes well. Remove and let it cool down completely to room temperature. Once the milk has cooled down completely add in vanilla essence and mix well. Keep this ready aside.
** In a glassware bowl, break in the eggs and beat it well with a whisker until mixed well. Do not over beat it, it spoils the texture of the custard. Now add this to the milk+sugar mixture, mix well and then sieve it through a fine sieve into another vessel and keep it ready aside.
**For sugar caramelizing : I have always prepared these in aluminium cake molds. Add 3 tblsp of sugar+ 1 tblsp of water in the mold and keep it on medium-low flame till the sugar melts and bubbles appear. The minute it starts caramelizing ie. it turns into golden brown remove from fire. Swirl the mold a bit so that the caramel spreads evenly towards 1/3” of the sides at the bottom. Let this cool. It hardly takes more than 5-10 minutes.
** If you have prepared in different vessel or you are using different mold, then pour it immediately into the mold you are going to use and swirl it like mentioned above without allowing it to cool. It will harden immediately, so you got to be careful.
** Pour the prepared and kept egg-milk mixture into the mold that has caramelized sugar at the bottom gently. See to it that you fill the mold only upto half or ¾ th level. There should be some gap left for the custard to get cooked and risen properly.
** Keep a Idly Steamer/Pedavana or any steaming vessel with required amount water and separator and bring to a boil. Now gently keep the filled mold into the steamer without tilting it. Cover it with a fitting plate and keep a small weight on it to prevent the lid from having any gaps.
** Steam on high heat for 5 minutes and then on low heat for about 25-30 minutes. To check if done a knife inserted through center should come out clean. When done, remove and let cool completely before putting it in the refrigerator overnight or for minimum 6 hours to chill.
** "Egg Caramel Custard" is done and ready to be served. To serve the caramel custard run a blunt knife gently all round the inner rim of the mold to loosen it. Keep a fitting dish, slightly larger than the rim of the mold, on top of the mold and overturn it so that the custard gets gently rolled over fully into the dish.
** Slice the Egg Cramel Custard into required number of pieces and serve immediately. A little bit of caramel liquid will drop into the dish, not to worry, it is always served with that liquid, you can check out the picture for reference.
** Note : See to it that the plate/dish placed over the the mold can fully accommodate the custard without spilling over when overturned otherwise it will slip and fall off, so be carful about it. You can also prepare them in small muffin aluminium cups, so that it can be served as a whole. I do so many times, you can check the picture elsewhere.
** I am sharing a common link to “Caramel Custards” posted in the blog before. You can check out through the link and go through the recipes and try them out too. You can also check out step-by-step detailed pictures posted in that recipe to which I have shared the link below.
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Thanks.