Caramel custard brings back my old memories when were were young. This is one of the desserts which my mom would make during party times. Whenever we had parties hosted at home, she would steal the show away with loads of compliments for her caramel custards and puddings. I cannot forget those moments when my mom used to wind up a well planned party with her delicately and deliciously home-made desserts accompanied with vanilla ice-cream.
I adore her as those were times when the world was limited. Back in 1990s, cable tvs were not so common. We were the lucky few who had that privilege then. But then the channels were limited to a handful of about 5-6. That apart home computers were no where in space! So internet was not widely known as now. Despite all this, I still wonder how my mum managed to learn cooking and baking cakes, puddings, biscuits and cookies, pizzas, including grilling, etc. to perfection. We used to live in company bungalows with frequent visits from dad's colleagues and their families. I still remember how enthusiastically she would enquire the recipes from other ladies and then note them down in an old notebook (which is still well preserved at home). Frequent exchange of snacks, side dishes, bakes, desserts were common between homes. With time as cable boomed, more recipe shows on tv helped her. She would never tire cooking and feeding all of us. With all the busy chores, she would often take time out to try new recipes. I admire how she evolved herself with so many limitations.
So here's the recipe for caramel custard:
500 ml milk
100 ml cream
100 gm + 30 gm sugar
2 eggs
2 tbsp vanilla extract
Sprinkle evenly about 25-30 gm of sugar and heat it on a pan. Turn the pan across the heat and let the sugar just begin to melt. There is a very little line of difference between caramelizing and carboning/charring. When the sugar has just melt and gets a nice golden brown glow, remove from the flame. If it darkens, it will get a bitter taste. So we need to be careful and quick with this. Either prepare in the custard mold or transfer to molds and allow to set. It will harden. Do not touch as it will be hot enough to burn your hand.
To prepare the custard, put the milk and sugar in a pan and bring to a boil. In the meantime whisk the egg yolks well. Allow the milk to cool down. Once warm, incorporate the milk to the eggs slowly mixing well. Add the vanilla extract and transfer to the mold. Place the custard bowl in a larger bowl of water and bake for 20 minutes till done.
Leave to cool and refrigerate for 2 hours. Place a serving plate on top of the set custard and invert instantly. Serve cold.
Mild sweetness with silken smoothness that promises to melt in your mouth. What I love about custards! Enjoy!
I adore her as those were times when the world was limited. Back in 1990s, cable tvs were not so common. We were the lucky few who had that privilege then. But then the channels were limited to a handful of about 5-6. That apart home computers were no where in space! So internet was not widely known as now. Despite all this, I still wonder how my mum managed to learn cooking and baking cakes, puddings, biscuits and cookies, pizzas, including grilling, etc. to perfection. We used to live in company bungalows with frequent visits from dad's colleagues and their families. I still remember how enthusiastically she would enquire the recipes from other ladies and then note them down in an old notebook (which is still well preserved at home). Frequent exchange of snacks, side dishes, bakes, desserts were common between homes. With time as cable boomed, more recipe shows on tv helped her. She would never tire cooking and feeding all of us. With all the busy chores, she would often take time out to try new recipes. I admire how she evolved herself with so many limitations.
So here's the recipe for caramel custard:
500 ml milk
100 ml cream
100 gm + 30 gm sugar
2 eggs
2 tbsp vanilla extract
Sprinkle evenly about 25-30 gm of sugar and heat it on a pan. Turn the pan across the heat and let the sugar just begin to melt. There is a very little line of difference between caramelizing and carboning/charring. When the sugar has just melt and gets a nice golden brown glow, remove from the flame. If it darkens, it will get a bitter taste. So we need to be careful and quick with this. Either prepare in the custard mold or transfer to molds and allow to set. It will harden. Do not touch as it will be hot enough to burn your hand.
To prepare the custard, put the milk and sugar in a pan and bring to a boil. In the meantime whisk the egg yolks well. Allow the milk to cool down. Once warm, incorporate the milk to the eggs slowly mixing well. Add the vanilla extract and transfer to the mold. Place the custard bowl in a larger bowl of water and bake for 20 minutes till done.
Leave to cool and refrigerate for 2 hours. Place a serving plate on top of the set custard and invert instantly. Serve cold.
Mild sweetness with silken smoothness that promises to melt in your mouth. What I love about custards! Enjoy!
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