Caramel Custard - Jyoti Nayak Kamath
Boil 3 cups of full cream milk with 8 Tablespoons of sugar till it reduces a wee bit.Beat 3 big eggs till fluffy and add about 2 teaspoon of vanilla extract/ essence.Allow the milk to cool completely and then add the beaten egg .Mix well. In the vessel that you are making the caramel custard add 3 Tablespoon of sugar and about I T of water,caramalise it on a low flame and let it coat the vessel.switch off the gas and now pour the mixture of milk and eggs.Trim the edges of 3 slices of white bread and cut into 4 squares and place it on top of the mixture before placing it in the pressure cooker so as to absorb any moisture.then steam it without weight for 15 to 20 min.Refrigerate it thoroughly before inverting it on the plate .Caramel custard is ready to serve
Boil 3 cups of full cream milk with 8 Tablespoons of sugar till it reduces a wee bit.Beat 3 big eggs till fluffy and add about 2 teaspoon of vanilla extract/ essence.Allow the milk to cool completely and then add the beaten egg .Mix well. In the vessel that you are making the caramel custard add 3 Tablespoon of sugar and about I T of water,caramalise it on a low flame and let it coat the vessel.switch off the gas and now pour the mixture of milk and eggs.Trim the edges of 3 slices of white bread and cut into 4 squares and place it on top of the mixture before placing it in the pressure cooker so as to absorb any moisture.then steam it without weight for 15 to 20 min.Refrigerate it thoroughly before inverting it on the plate .Caramel custard is ready to serve
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