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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BABA - AU- RHUM - A unique Cake that tastes awesome.

BABA - AU- RHUM is one of my favourites because easy to bake and has a mouthwatering looks. It is also a found very rarely in cake shops even though it's one of the most easy baked items ever. Let's check out how we can pamper our family with some delicious baked BABA - AU- RHUM bites.

BABA - AU - RHUM ready to serve

Ingredients :-

1. Flour : 100 gms

2. Powder Sugar : 10gms

3. Fat or butter : 40gms

4. Yeast : 5 grams.

5. Salt : 2 gms.

6. Eggs : 1 no.

7.  Rhum : 30ml.

8. Milk : 40ml.

9. Dry Fruit : For garnishing as required.

Procedure :-

Sieve the flour with salt and mix well so that the salt is evenly mixed in the flour. Add egg, sugar, yeast and milk and mix to a soft batter.Now we need to keep the batter for proofing and allow the yeast to do it's magic. Cover the container in which the batter is kept with a wet cloth and allow the batter to proof till batter volume becomes double in volume. Now add the melted butter. Take a baking mould and pour the batter into it and keep the batter for final proofing for 15 to 20 minutes. Preheat the oven for 2 minutes. Now bake the mix at 400 degree fahrenheit for 25 to 30 minutes. After baking is done take it out of the mould and dip the cake into Rhum syrup made by Rhum and Sugar heated to thick syrup. Garnish with dry fruits.

BABA-AU-RHUM garnished with dry fruits

Isn't it simple and easy to make? For more easy baking recipes keep a close watch at my blogs for more baking tips and tricks.