Caramel Custard

Caramel Custard

Ingredients 

1. Eggs 3 numbers

2. Milk 150 ml

3. Sugar 75 grams

4. Vanilla Essence few drops

5. Double Cream 50 ml

Procedure of making Caramel Custard

Caramelize sugar in a clean pudding mould

Take three eggs and beat to a thick consistency. 

Add milk and double cream and beat further.

After adding milk heat in a low flame so that there is no froth or air bubble left.

Pour in the mixture into the pudding mould in which the sugar has been caramelized slowly in a single string  formation.

Without disturbing the mixture cover the pudding mould with greased paper or aluminum foil.

Put the pudding mould into an oven for about 30 to 35 minutes.

After baking take it out of the oven and cool down.

After the Caramel Custard is properly cooled, take a platter and place the pudding mould on the platter in an upside down position so that the Caramel Custard comes out off the pudding mould into the platter.

Your Caramel Custard is now ready to be served.

Caramel Custard ready to serve

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