It was a lazy Sunday, with plans for movie and shopping. It started with a cup of tea, biscuits and the newspaper. The Sunday supplement carried a featured on crème caramel, popularly known as caramel custard in India. While I have mostly had this dessert in restaurants, the article mentioned it’s one of the easiest desserts to make and you can’t get it wrong if you follow the recipe. So I thought, “okay, lets try it.” Now I don’t have an oven but my microwave has a convection mode, which I had never tried before. Anyway I decided to give it a shot. Well, the recipe I took came with an amazing picture with it. Though my end product didn’t “look” like what it was supposed to, it did taste good! And that’s what counts 🙂
Preparation Time: 10 mins | Cooking Time: 45 minutes | Serves 4-6
½ litre whole Milk
6-7 drops Vanilla essence (or a vanilla pod)
100 gms castor sugar
75 gms demerara sugar
- Caramel: Pour sugar with 4 tbsp water in a pan and heat over water on slow flame until the sugar dissolves and a thick consistency solution is ready.
- Set the microwave to 150°C in convection mode/ pre heat oven to 150°C
- Boil milk with vanilla essence/ vanilla pod and white sugar
- In a mixing bowl, beat the eggs with a egg beater. Pour the boiled milk over the eggs and beat for another minute
- Pour caramel at the bottom of ramekins. Pour custard over the caramel and bake for about 30 minutes
- To test gently shake the ramekins, the custard should not wobble. Or insert a knife to see if the custard is cooked in the centre of the dish.
- Demould and serve chilled upside down. (Now this step didn’t work for me, and as the picture shows we scooped it from the dish :))