Creme Caramel / Caramel Custard

My son is having vacation from school and I'm trying to spend the maximum time with him nowadays. We both have manged to have structured a daily routine for both of us so that we can have our everyday run smoothly and less chaotic with lots of fun activities too.

I always feared making caramel and kept postponing this recipe for a very long time. But overcame the fear once I tried this dessert This is our family favorite dessert now which is made very often at home as its quite simple to make with all the ingredients usually available in most of our kitchens. It is very easy to make too - just have a little patience and be careful to not over-cook it. I just love the rich, silky and glossy form the custard turns out into after being baked in a water bath. As for the caramel, I do not like it dark as a little dark brown gives a slight bitter taste of caramel which I do not like at all., but you may choose to brown the caramel as per your taste and liking. You can make it for your weekend desserts or any special occasions.

Ingredients:-

• 8 eggs
• 1 ltr milk
• 10 tbsp fine sugar
• 6 tbsp sugar (for caramel)
• 1 tsp vanilla essence
• few drops of yellow color

Method:-

• Preheat the oven to 180 degrees Celsius.
• Melt sugar in a saucepan on slow flame. Cook stirring continuously till sugar dissolves and a light golden colour is obtained. Pour it into ramekins / baking dish or a bundt pan immediately and give it a whirl so that caramel is coated on the bottom and sides of the dish well. Keep aside.
• In a mixing bowl, add eggs, fine sugar, vanilla essence, and yellow colour. Beat well.
• Add to it milk and beat again.
• Strain the mixture in another bowl.
• Carefully pour this strained mix over the caramel.
• Place the baking dish into a larger baking pan filled with water halfway.
• Bake it at 180 degrees Celsius for 50 minutes to an hour.
• When it is done. Remove and cool.
• Chill in a refrigerator for atleast 12 hours.
• Loosen the edges, overturn and serve.

Notes:-

•  You can also steam it instead in a pressure cooker filled with water. Just make sure the container fits in the cooker well. Seal the container with foil and cover with a tight lid. Make sure no water enters the dish when the water boils. Once you hear the whistle, reduce heat and cook on slow flame for 15-20 minutes.
• Be careful that water should not dry while baking or steaming.
• Do not grease the mould / dish or else the custard will stick to it and break while overturning.
• There will be lots of caramel syrup when you overturn the dish.

Happy Baking!!

Sending this to:- Foodabulous Fest Event organised by SimplyTADKA & Rafeeda's Announcement Page and Shruti’s ‘Sweet Celebration’ Event and Pramitha love cooking celebrating 1st blog anniversary page and Srivalli's Kid's Delight Potluck Party and Amrita's Party Event