Caramel custard

Caramel custard

Cooking time 45 minutes approx.serves 4-6

Ingredients

Milk                    -400ml

Vanilla essence    -1/2tsp

Eggs                    -3nos

Sugar for caramel -3tbsp

Sugar                   -5tbsp

Method

• Place 3 tablespoons sugar in a puddling would(4 cups capacity) and sprinkle 2 teaspoons water over it.place the mould on a low fame till the sugar melts and turns to a rich brown colour. Remove from fire. In another bowl, beat eggs (if the eggs are taken out of the refrigerator, thaw them before using). Add milk(use warm not hot milk), essence and sugar. Stir till sugar dissolves. Strain this mixture into the pudding mould.
• Place the cooking  pan and pour enough water to fill up to ½  the level of the mould. Now place the mould in the cooker after covering it with a lid. Cover the cooker. When the water in the pan begins to boil steadily make it the flame low and let the custard cook for 25-30 minutes. the off the stove. Remove from the cooker and allow it to cool. Chill in the regrigerator and turn it on to a serving plate

Note

It is important to make the flame low position when the water in the cooker begins to boil failing which the custard may curdle.