Thursday, October 1, 2009

Caramel Custard

Caramel custard which has an European origin can be easily considered the most famous home made desert because of the simplicity in its ingredients and procedure. Like any custard it is very delicate and the soft caramel coating makes it a total lip smacking desert.


Warm milk: 2 cups (1 pint)
Eggs: 2 large
Sugar:1/2 cup + 1/3 cup for caramelizing
Vanilla Essence: 1 teaspoon
Milk chocolate (Optional): 1/4 cup, melted
*If you don't use the milk chocolate, you should increase the sugar level to your liking.

Beat the eggs and sugar until smooth in a blender. Add the warm milk and vanilla essence and beat it once more. If you are using milk chocolate, melt the white chocolate chips or the white chocolate bar to the above mix and whisk it well. Meanwhile preheat the oven at 350° F. Take a sauce pan and heat the sugar with a teaspoon of water until caramelized. Pour the hot caramel into a large dish or the individual ramekins and let it set. It takes about 5-10 mins for the caramel to get hard. Now pour the beaten mixture into these ramekins and prepare for a water bath before baking it.

Water bath is a procedure of immersing a container (a pan, a bowl or a ramekin) of food in a larger shallow pan of water. The water surrounds and protects delicate foods like custard or cheese cake by maintaining an even, low-moisture heat while cooking it. Make sure the water level is just below half of the container placed.

Bake this at 350° F for 30-40 mins keeping a close eye at it until your able to poke the custard with knife and it comes out clean. Turn off the oven. Take it out, cover it with a foil and let it cool in the refrigerator. Once it is completely cooled, turn it upside down carefully onto your serving dish. Add a dollop of whipping cream, a mint leaf or a slice of strawberry on the caramel before you serve. Enjoy !!


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