The Help Force

Ru: It is my mom’s favorite dessert. During pandemic, I wanted to do something special for her on her birthday. But due to unavailability of cake and bakery shops, I decided to make this dessert and surprise her. I am somewhat of a chef myself. Cooking is one of things that calms me down when I am stressed out. So yeah, it not just made her happy but my family had a great time. I always try to garnish it like it is served in restaurants which adds an equal mesmerizing effect.

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Here comes the best part, the Recipe! (As explained in great detail by Ru)

Caramel Custard

Ingredients: (The measurements matter alot in this or else there will inefficiency and efficiency of different different things, if you are using a cup then make sure to use that cup for all measurements)

» 1/2 cup + 5 table spoons White Sugar

» 5 Pudding moulds (available easy on shops)

» If not then you can use small white ceramic bowls

» 2 Cups Milk

» 2 teaspoon Vanilla Essense

» 1/2 Cup Condensed Milk

» 2 Eggs

 

First step before everything which I always forget: Preheat the oven to 180 C/350 F.

 

1. For Caramel Top:

In a pan, on medium heat, caramelise ½ cup sugar till golden brown.

Pour them equally in the pudding moulds or cups.

Swirl the caramel to avoid any gaps.

 

2. For Pudding:

In a medium bowl, beat the eggs till well blended.

In another saucepan, add milk, condensed milk, 5 table spoon sugar, and vanilla essence. Keep stirring till it gets mixed and then bring it boil.

Add the boiled mixture in the bowl of beaten egg. While adding the the milk mixture keep stirring so as to mix properly and avoid lumps. Keep blending the mixture till no lumps are found.

Strain this ultimate mixture in the moulds with help of a tea strainer to avoid egg lumps.

Place the moulds into a baking stray with tall sides and pour water just so that the bowl is immersed halfway.

Bake at 350°F/ 180°C for 50 mins or till the centres are still jiggly. The timings may also vary oven to oven and hence keep checking after 30 mins into making if the pudding is spongey and jiggles.

To check, insert knife into sides of a pudding mould and see if it comes out smooth and clean.

Take out the baking stray and let it cool for 30 – 40 mins. You can also keep that in normal temperature refrigerator for 20 mins.

Insert knife to the sides of moulds so that it will be easier for dessert to come out. Take a plate and place it on top of pudding mould and flip it. Remove the mould slowly.

Repeat the same for other pudding moulds.

 

3. For Garnishing: If you have cookie crumbs or coffee then mix it with caramel syrup left. Place and encircle it around the caramel custard for divine taste

TADDAAAAAA!! Your Caramel Custard is ready!!  

You can use this video for visual representation: https://youtu.be/ilOdzDvcLqE