27 Sep Caramal Custard
You walk into any Irani food joint in Mumbai, and
the one dessert that you should not miss is the bread pudding and the quintessential
caramal custard..While making caramal custard is easy and
common ground, yet I believe the most authentic ones in Mumbai are made by the Parsi Community and the Anglo
can warm up your taste buds in a minute. Infact , because of its soft texture ,not to
mention the taste, its difficult to stop in just a spoonful, and you almost end up overeating each time how much ever you try to resist.
version of custards and puddings are readily available just like all other
recipes, yet I believe the authentic ones made at home with the right
ingredients are unmatched in terms of taste ..So without much detailing, here is my
it to arrive at an innovative taste..In fact apples and eggs are a killer
combo..My earlier post of an apple pie( http://www.indraniskitchenflavours.blogspot.in/search/label/Pudding ) contains the same ingredients as a
caramal custard. Amazing that the same ingredients can cook up two extremely
an oven or simpler still you could just steam in a pressure cooker.Microwave is the third option which is the fastest, although Iwould suggest either baking or pressure cooking it for the right taste and texture. My custard is the baked version,and it came out absolutely moist and soft.
- Take 2 tablespoons of sugar in a saucepan with
a drop of water and heat it on low flame by constantly stirring till the sugar caramelises. Once the sugar
melts and attains a light brown color, switch of the flame and let it cool
for a few minutes. The use of water is to ensure that u get a smooth and
liquidy texture of the sugar
- Grease the pudding moulds lightly and pour the
caramalised sugar evenly at the bottom
- Mix the milk and sugar and boil it for just
about 4to 5 minutes under low heat. This ensures that you get a resultant thick
custard. You have the option of adding cornflour into this mixture so as to
ensure that you get a thicker pudding. You can avoid the boiling as well but I
prefer boiling it for a few minutes. Let it cool .
- Now add the eggs to the milk mixture along
with vanilla essence.
- Pour the mixture into the pudding mould over
the caramelised sugar.
- You can steam in the pressure cooker(without
the weight on) or bake in the oven.If using the cooker ,you have to pour water in
a metallic ring or a pan and heat.Put the moulds In the pan/ring and steam them
for about 30-35 minutes by closing the lid. Do not use the whistle.You can
cover the moulds with aluminium foil as well. Check the water level in the
cooker, it should not be too much that it spills over the pudding moulds. It
should be just enough to cover about 1/2 of the moulds from the outer side.
- If using the
oven, you need to put the pudding cups/moulds in a baking dish and fill the baking
dish with water that fills up to about 1/3rd of the outer rim of pudding cups.
Preheat the oven at 180 degrees and bake
them for about 35 minutes. Insert a toothpick or knife to see if its done and
take it out from the oven and let it cool. Keep it in the refrigerator to set.
dessert plates .Super delicious, the softness of the pudding entices you to
gulp loads of it. Absolutely smooth and soft, the spoon cuts through the
pudding like magic.
for house events or kiddie parties. When monotony of dishing out the same
dessert is on a high, this pudding comes
in handy. Perfect in taste and visual appeal, they look like your local store
bought puddings. Am sure these would give your baking skills an elevation and earn you assured
praises from your guests who I am sure will keep wanting for more..