Caramel Custard!!

The classic dessert that is popular all over the world. The soft caramel on top of the smooth custard makes you go hmmmmm..

 

Ingredients:

For caramel:

1/2 cup sugar

For custard:

3 eggs

1/3 cup sugar

1 tsp vanilla essence

Pinch of salt

2 1/2 cups milk

Directions:

Heat the oven to 350F

Take a heavy bottom pan and add the 1/2 cup sugar to it. Stirring constantly on low flame let the sugar melt. Once it turns slightly orangish in colour it it off the stove as if we don’t the caramel to burn which will make it taste bitter.

Quickly pour the caramel in your 6 ramekins and tilt it so it covers the bottom evenly.

Now in a mixing bowl slightly beat the eggs while adding 1/3 cup of sugar, vanilla and salt.

Gradually stir in very warm 2 1/2 cups of milk, mix well but not too much.

Pour this mixture over the caramel syrup in the ramekins.

As we want to cook the custard in a water bath for the smooth texture. Place the cups in a rectangular oven dish that’s at least 2 inches deep and pour really hot water into the oven dish to within 1/2 inches of top of the ramekins.

Bake for about 40-45mins. Remove the ramekins from the oven dish and let it cool. Cover and refrigerate for at least 10 hours before serving.

To unmold, carefully loosen the side of the custard with a spoon or knife. Place the dessert dish or plate on top of the ramekin and holding tightly turn it upside down. Shake it up gently to loosen the custard. Caramel syrup will run down sides of custard, forming the sauce.

Now just dig into this heavenly dessert.