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CARAMEL CUSTARD

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Here is my version of ‘Caramel Custard’, slightly more luxurious. Also baked, not steamed, though if you are making one large pudding, steaming it in the pressure cooker is a breeze. Quick too!

Being a child of ‘the services’ meant following a strict ‘officers mess regime’ as far as meals went, at home and in the ‘mess’. That largely meant staple, standard meals, finish everything on your plate, handle the fork and knife correctly, don’t talk with food in your mouth, elbows off the table – regimental stuff like that. It also meant always that every dinner ended in dessert!!

Dessert was simple, mildly sweet, and somewhat frugal unless there was a party. Rice pudding, bread pudding/shahi tukda, fruit cream and often caramel custard. I think my Mum found caramel custard the easiest to make so we had it often. She still rattles the recipe off the top of her head – 2ggs, 2 spoons sugar, a glass of milk etc!

Caramel Custard KAMD 1

 

Serves: 4

Cooking Time: 1 hour

 

INGREDIENTS: For the Caramel

– Castor sugar: 150g

– Water: 20ml

 

INGREDIENTS: For the Custard

– 2 eggs

– 100g sugar

– 1 vanilla bean, scraped

– 200ml milk

– 250ml low fat cream

 

METHOD: For the Caramel

– Keep 4 X 8oz ramekins ready and place sugar and water in a heavy bottom saucepan, and stir over medium heat until sugar melts.

– Increase heat to high, and allow to bubble away without stirring, until it reaches a deep amber colour. {This is the crucial part because the caramel can burn. Also please take extreme caution as caramel is very hot}.

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– Take off heat immediately, and pour into ramekins, turning gently to coat bottoms. Allow to stand for 5 minutes, while you make the custard.

 

METHOD: For the Custard

– Preheat the oven to 180C

– Heat milk, cream and shell of vanilla bean in a pan over low heat until slight bubbles form on the edges. Take off heat.

– Place the eggs, scraped vanilla and sugar in bowl of stand mixer. Whisk on speed 2 for 2 minutes until sugar is almost dissolved.

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– Reduce speed to lowest, put the splatter screen, and gently pour in the vanilla infused milk, whisking continuously for 30 seconds.

– Strain the custard into a jug/saucepan, and then pour into the prepared ramekins.

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– Place ramekins in a 9′ X 9″ square pan. Gently pour in water into the tray to come up half around the ramekins.

– Bake for about 45 minutes until the custard begins to set, a bit wobbly in the middle.

– Allow to cool, then chill covered for a few hours, preferably overnight.

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– To serve, run a butter knife gently around the tip to loosen it, place a platter over the ramekin, turn over swiftly, and then shake to release. Top with toasted walnuts if desired.

Caramel Custard KAGV8A0156

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