Friday, 8 July 2011

Caramel Castard

One of the most discussed desserts in my friend circle, everybody just loves it. I wouldn't call it the easiest to prepare, so would recommend a try on a smaller quantity for the first time. But once you prepare it, next time onwards it will be smooth I am sure, with cooking time about an hour.

Milk - 1 litre
Eggs - 4
Sugar - 2 cups
Vanilla essence - 1 tsp
White bread pieces - 2


Remove the brown edges of the bread and make a dough with 1 tsp of water.
Boil the milk and thicken it to half.
Add the bread dough to the boiling milk and stir it continuously for 10 mins.
After cooling, add 4 eggs and the vanilla essence to the milk and mix it well in a mixer.
Take a stainless steel container with a tight lid, sprinkle 1 tsp of water and sugar into it and heat it directly in the flame to produce caramel.
Pour the milk and egg mix into the container.
Take a pressure cooker and with a cup of  water.
Place the container into the cooker with a Grid.
Heat the cooker without the pressure regulator for 30 mins.
After cooling, take the container out of the cooker.
Keep the container in refridgerator for 4-5 hours.
Cut the castard into pieces and serve it.

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