Caramel Custard / Egg Pudding

Caramel custard is a simple and delicious recipe. A slight bitterness of caramel and sweet soft texture makes this dessert so delicious. This will just melt and slip through your mouth while eating. Myself and my husband are addicted to this dessert. Preapring sugar caramel is a tricky part here but it is very simple and you can nail it. Caramel custard can be cooked in pressure cooker, oven or a pan. I am going to use a large pan over stovetop in this recipe.

Do try this recipe at your home. Trust me, you are gonna love it.

Caramel Custard / Egg Pudding

Cuisine: International | Category: Dessert | Serves: 3

Prep Time: 15 min | Cook Time: 30 min

Ingredients

For Caramel
Sugar	- 1/3 cup
Water	- 1 tbs
For Egg Mixture
Milk	- 300 ml
Sugar	- 1/4 cup
Egg	- 2
Vannila extract	- 1 tsp

Instructions

1. Heat a sauce pan with sugar and water over medium heat. Stir it. Once the sugar is dissolved, reduce the flame and DO NOT stir, just swirl the pan if needed. After few min you will see a change in color. Once it becomes nicely golden brown, switch off the stove immediately.

2. Pour the caramel into cups. Let it set in the cups. Boil milk in another pan or pot. Add sugar to the milk and stir till it dissolves. Let it cool down a little bit. Milk should be warm(not hot).

3. Break two eggs into a large bowl. Beat the eggs using a whisk or fork till the eggs are frothy. You don't have to whisk too much. Pour vanilla extract into the egg mixture, whisk it.

4. Pour the milk into the egg mixture and whisk well. Strain the mixture using a strainer to discard any unwanted residue of the eggs. This will help custard to get smooth structure.

5. Divide and pour the mixture over harden caramelized sugar. Cover the cups with foil paper.

6. Heat a large pan with some water and place a neat cloth or kitchen towel in it. Place the cups over cloth and close it with a lid. Cook it for 30 min over low heat or till a knife inserted at center comes out clean.

7. Remove the cups from the pan. Let it come to room temperature. Refrigerate it for 6-7 hours(preferably overnight). To unmold, gently run a knife around the edge of the custard. Place a plate on top of the cup and hold tightly. Turn the plate and cup upside down. Shake the cup gently to loosen the custard.

Enjoy the creamy Caramel Custard!!! Serve chilled.

Lax Notes

* Caramel can go from brown to black in seconds. So watch and make it carefully.

* Caramel will be extremely hot. So handle it carefully.

* Covering the cups with foil paper is optional. Covering prevents dryness on the top of the custard.

* Adding hot milk to the egg makes the egg cook. So add warm milk.