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Caramel Custard {Recipe}

Caramel Custard {Recipe}

Caramel Custardcaramel

 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),
2 eggs,
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


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