Caramel Custard is one of the most common desserts made across the globe in exactly the same manner. It is said to have a french origin and was intially called flan. The recipe can be however traced back to the ancient Roman period and there is even a National Caramel Custard Day which is celebrated on October 3rd when Spanish and French households whip out eggs and prepare this dish or the more sweeter version called flan.
Here is my recipe..
1. Milk – 1 cup
2. Eggs – 2
3. Condensed milk - 1 cup ( same as milk qty)
4. Corn flour – 1 teaspoon
5. Vanilla essence - 1/2 teaspoon
6. Sugar – 2 dessert spoon
Beat the eggs well, first the whites and then the yolks, make it nice and fluffy. The softness of the dessert comes from how well the eggs are beaten. Blend in the condensed milk and continue to mix well. Mix one Tsp milk ( should be at room temperature) with corn flour and make a paste without any lumps. Add this paste to the condensed milk/eggs mixture. Add the remaining milk and vanilla essence. Mix well.
Spread 2-3 dessert spoon of sugar in the caramelising dish. Add some water & caramelise it. When it becomes golden brown colour, take it off from stove. Pour into the pudding dish. This needs to be done immediately as the caramel will cystalize quickly. Pour the pudding and cover the dish with alumunium foil. Pour 2 glasses of water in pressure cooker or any covered cooking vessel. Keep the pudding dish in that & cook for 10 minutes on slow fire after putting the weight. Turn off the gas. Keep the dish in pressure cooker for another 30 – 45 minutes. Once the dish is cooled keep in fridge for 3- 4 hrs.
While serving, reverse it onto the serving plate and serve cold. It goes well with fresh cream or ice cream also.It can be decoarted with choclate syrup or cashews and choco chips...