How can anyone resist making this?? We know we can’t…A classic dessert that never goes out of style
1/2 liter milk (I use Amul Taza as high fat milk like Amul Gold, Gokul and Chitale gives a very greasy taste in the mouth),
3-4 tsp sugar to caramelize,
sugar to taste,
2-3 drops vanilla essence.
Boil the milk and sweeten it according to taste (keep it a bit sweeter because you will be adding eggs to it). Cool the milk.
Take a medium sized vessel and put in the 4 tsp of sugar. Caramelize it and when it’s melted and has coated the entire bottom of the vessel immediately put it in the fridge (mid-shelf) to set.
Beat 2 eggs with 2-3 drops of vanilla essence added to it (the reason we add vanilla directly to the eggs and not in the milk is because vanilla cuts the egg-y smell)
Add the beaten eggs to the cool milk and blend well.
Add the egg-milk mixture to the vessel in which you have set the caramel.
Close the lid of the vessel tightly and steam it in a pressure cooker for 2-3 whistles. Lower the flame and leave the cooker on the stove for 5 more minutes.
When the cooker cools down, remove the vessel from the cooker and let it cool a while.
Cool in the fridge if you plan to serve it cold.
Before serving run a knife very carefully to loosen the caramel from the sides of the vessel. Place a serving plate over the vessel n gently tip it over in the serving plate.
– Recipe by Kainaaz Writer Bokdawalla