Thursday, 8 May 2014

Caramel Custard With Condensed Milk(In a pressure cooker)

Caramel custard is a sinfully delicious dessert. The soft, creamy texture is a treat for the palette. The definite choice for dessert at the end of sumptuous meal, atleast for me.  I have been eating this recipe for as long as I can remember. It’s just that we called it pudding in my house.  

So when I heard about caramel custard I had no idea it is the same as the pudding I devour so often. As a kid I used to help my mom to make this. Back then we did not have a tin cutter and opening the tin of condensed milk was the most time consuming part to the entire preparation.  My main job would be to open the tin .I thoroughly enjoyed as the condensed milk would ooze out and I could lick it.

Over the last few years it wasn’t made at home. So I was waiting for reason to make it and what better reason than my blog. This was my second attempt at making the custard. The first time I added more water and the mixture became very watery. It wouldn’t set properly . That’s why be careful when you adjust the consistency of the mixture.

The best part of this recipe is that it is not baked but steamed. Even if you don’t have an oven, you can still make it.  Moreover you don’t need to fancy ramekins or custard bowls. In fact I made them in regular steel bowls.

There are many recipes that use milk, eggs , eggs yolks but this is the simplest of all.

Condensed milk (Milkmaid) – 1/2 tin
Eggs – 3
Sugar –3 tbsps. (Or as required)
Sugar for caramel – 3 tbsp
Vanilla Essence  - 1 tsp (optinal)

1.       In a large bowl, beat the eggs.
2.       In another bowl, mix condensed milk, sugar. To this add the beaten eggs. Check the consistency.
3.       If it is too thick and little water. Don’t make it too thin.
4.       In 4 ramekins or small bowls sprinkle some sugar and heat it on low fire. The sugar melts into a brown semi solid .Let it set.
5.       Now pour the mixture prepared above.
6.       Place it in a pressure cooker without the whistle and cook for 5 to 10 mins .
7.       With the tip of ur finger separate the edges of the custard from the dish.
8.       Invert it into plate.
9.       Refrigerate to cool it or have it hot .

Caramel Custard is ready.
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