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Caramel Custard
Category : Egg, Bhurji and other dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Boil 1/2 litre milk with 3-tablespoon sugar.
- Take another steel vessel, put 3 tablespoon of sugar and 1 spoon of water in it.
- Boil it well till it is of dark brown, caramel colour.
- Coat the vessel by turning it round and keep aside.
- Whisk 3 eggs well till frothy.
- Grate a small piece of nutmeg, add to the eggs and mix well.
- Add boiled, cooled milk in the egg mixture and put in the caramel coated vessel.
- Cover with aluminum foil.
- Now pressure-cook this mixture.
- After one whistle, keep it on slow flame for 20 minutes
- Turn off the gas. When it cools place it in a chiller tray.
- After 2 hours turn the container upside down on a plate.
- Moulded rich caramel custard is ready to eat.
Ingredients:
1/2 litre - milk
3 to 4 tbsp - sugar
3 - eggs
a small piece - nutmeg
1/2 litre - milk
3 to 4 tbsp - sugar
3 - eggs
a small piece - nutmeg
