Sunday Binge …“Caramel Khus Custard” … ending the meals with sweet treats is always a pleasure; we do so at restaurants, then why not at home ??? Caramel Custard has always been my favorite dessert from the first time I tasted it during childhood and it continues to be … love trying it in different flavors and here is one tried with addition of khus syrup topped with groundnut sugar caramel and walnuts … be prepared to savour more than a few bites … Yummilicious …
** Caramel Custard has always been my weakness and I really cannot stop until I polish off a full bowl. It has always been my favorite dessert from childhood and my fascination continues and will do so for sure. Unfortunately, it is not available freely in bakeries or restaurants with exception to few selected ones and in my case, as I do not go out on dinner sprees much I always love to prepare it at home.
** It is easy and above all, you get to relish it to your heart’s content unlike in restaurants where they give you a tiny bowl for exorbitant price. Caramel Custard by itself is truly a delicious dessert and there was a time when I prepared it almost on monthly basis, unlike these days, I guess its high time I try out more flavors. I already shared a few flavors and this one is another new try, which tastes great.
** I have written some of my childhood memories on this lovely dessert in my older posts which you may browse through for more reads. This is a dessert that can be prepared both with/ without eggs and I prefer my own egg version. In all I would like to mention that this is a healthy protein rich dessert good for young and old alike, so go ahead, try it and enjoy your dessert treat bite by bite after meals.
** Here is my simple recipe for “Caramel Khus Custard” … my style …
** Ingredients :
Milk/ Doodh : 3 full cups of full fat milk.
Milk Powder/ Duddha Pitti : 2-3 tblsp
Sugar/ Shakkar/ Sakkara : 3 tblsp
Khus Syrup : 3 tblsp
Eggs/ Motto/ Andey : 4 large sized ones.
Walnut Halves : for topping (Optional)
** For sugar caramelizing :
Sugar/ Shakkar/ Sakkara : 4 tblsp
Roasted Groundnut Coarse Powder : 2-3 tblsp (Optional)
** In a thick bottomed stainless steel vessel add milk and bring to a boil, when it reaches boiling point, lower the heat and let simmer stirring often. In a small bowl mix milk powder with a little bit of warm milk taking care to see that there are no lumps. Now add this to the simmering milk along with sugar and mix well. Continue to simmer for another 4-5 minutes as you keep the milk well for even consistency.
** Remove and keep it aside to let the milk mixture cool to room temperature. Do remember to stir it well in between to avoid forming of cream. When it has completely cooled, add in khus syrup, mix well and keep it aside ready.
** Add eggs in a glass bowl and beat with an electric egg beater until risen in volume. Strain through a fine sieve and add it to the cooled milk- khus mixture and mix well. Keep this ready aside while we prepare sugar caramel.
** Note : DO NOT ADD the beaten eggs to hot milk as it will curdle and the whole custard will turn into a mess always add after completely cooled.
** For sugar caramelizing: I have always prepared caramel custard in aluminium cake molds as it is convenient. Heat sugar+ 1-2 tblsp of water in the mold on medium- low flame until 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. Keep it aside to cool and harden, this hardly takes more than 5- 7 minutes and it’s done and ready.
** Once again sieve and gently pour the prepared and kept egg- milk- khus mixture into the mold that has caramelized sugar at the bottom. See to it that you fill the mold only up to half or 3/4th level only. There should be some gap left for the custard to rise properly on cooking, so please do take care on that front.
** Note : Sieving step is followed to dispose of any built with thread textures of cream etc. Caramel always turns great with even textured contents.
** Keep a Idly pedavana/ steaming vessel with required amount water and separator and bring to a boil on high heat. When it comes to boiling point lower the heat, place a folded thick towel on the separator and then place the kept ready mold into the steamer taking care to see that you do not tilt it. Cover it with a fitting plate and keep a small weight on it to prevent the lid to seal any gaps if any between the mold and lid.
** Cover with the dome lid of steamer/ pedavana and steam on medium heat for 5-7 minutes and then lower the heat to minimum and continue to steam for another 25-30 minutes. Usually by this time frame the caramel custard will be done however, just as a caution check by inserting a knife in the mold at the center and if comes clean its done, if not, cover and continue to steam for another 5-10 minutes.
** When done, gently remove the mold with the help of tongs and keep it aside to let cool completely before putting it in the refrigerator tightly covered, overnight or for minimum 8-10 hours to be thoroughly chilled. When the caramel custard has chilled, it is ready to be served within a time frame of 24 hours for best of taste.
** “Caramel Khus Custard” is done and ready to be served. To serve it just run a blunt knife gently all round the rim of the mold to loosen it. Then keep a fitting dish, slightly larger than the rim of the mold, on top of the mold and overturn/ flip it over so that the custard gets gently drops over fully into the dish along with the caramel and a little bit of loose caramel liquid, so do this process carefully. Cut “Caramel Khus Custard” into pieces of required size and serve immediately topped with a few chopped walnut pieces (Optional) on individual plates. This is a lovely Sunday binge dessert we love to relish in my home, it tastes awesome served chilled, do try it next time, sure to be loved by young and old alike.
** Note : A little bit of caramel liquid will drop into the dish, not to worry, it is always served along with the served pieces. See to it that the plate/ dish placed over the mold can fully accommodate the custard without spilling over when overturned/ flipped, otherwise it will slip and fall off, so be careful about it. You can also prepare these in small individual muffin cups, so that it can be served as a whole. I do so many times, you can check the picture and method posted in a few other recipes.
** Sharing a common link to “Caramel Custards” recipes posted in the blog before. You may browse through in leisure for more notes and tips and step by step detailed pictures … do try any that you prefer, they are all tasty …
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