CARAMEL CUSTARD - Vidya Nayak Shenoy
Method:
For caramel coating: Heat 2tbsp sugar and 2tsp water in a mould on high flame till the sugar melts and caramalizes to golden brown keep aside to cool.
Break the 5 eggs...mix well, add 1tsp vanilla essence and add 1/2 ltr cold milk and 400gm Milkmaid and mix well.
Pour the mixture in a caramalized mould. Steam in a pressure cooker for 20 minutes. Now remove the mould carefully and keep aside to cool. when cooled chill in the refrigerator for 1-2 hrs.
Serve: Place a plate over the caramel custard mould and turn over on to the plate, caramel side up.
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