CARAMEL CUSTARD

A must try recipe simple and easy.

Don’t know what to make for dessert, try this recipe. 

Ingredients:

Dry

·         1 tsp cornflour

·         5–6 tblsp sugar

·         Dry fruit: 2bsp grated or finely chopped cashews.

·         a little sugar for caramel ( depending on your requirement )

Dairy product

·         2 cups milk

Refrigerated

·         4 eggs (You can use 3 eggs )

Other

·         few drops of vanilla essence

Method:

1)      Burns the sugar in an aluminium vessel on low heat till golden brown, to spread turn the vessel so that it coats the base of the vessel. Do not burn the caramel it may taste bitter.

2)      Set aside the camel to cool.

3)      In a bowl beat the eggs well with sugar gradually add milk. Keep one tblsp of milk aside.

4)      Once the sugar is melted add vanilla essence and finely chopped cashews.

5)      In a small bowl take the remaining milk and add cornflour to that, stir till diluted.

6)      Add milk and cornflour mix to the egg mixture.

7)      Pour this mixture in the caramel vessel and cover it with silver foil, put it into a pressure cooker and steam it for 20 to 25 minutes.

8)      Let the cooker cool, once cooled remove the vessel from it and transfer into the serving dish and leave it in the refrigerator. Remove it from the refrigerator when you are going to serve.

Serves:  6 people

Serve it cold.