"Custard:A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook."~Ambrose Bierce.
It is said maybe,not meaning about the taste,maybe he meant because it has nothing (ingredients) in it actually.It does not require any creativity and the simplest form of dessert that you can make is the Caramel Custard or Creme Brulee,with minimal ingredients,which is generally available on regular basis,all the time at every house and takes just some minutes to cook.Its fast and the most hassle free dessert that you can serve to your guests,easily.
Now let me tell you the difference between Creme Brulee and Caramel Custard,they both are all the way similar except in brulee,cream is used and in custard,milk.
Here's the recipe for Caramel Custard.
It is said maybe,not meaning about the taste,maybe he meant because it has nothing (ingredients) in it actually.It does not require any creativity and the simplest form of dessert that you can make is the Caramel Custard or Creme Brulee,with minimal ingredients,which is generally available on regular basis,all the time at every house and takes just some minutes to cook.Its fast and the most hassle free dessert that you can serve to your guests,easily.
Now let me tell you the difference between Creme Brulee and Caramel Custard,they both are all the way similar except in brulee,cream is used and in custard,milk.
Here's the recipe for Caramel Custard.
Ingredients:
-for Caramel
2-3 tablespoon white sugar.
Little water.
Little water.
-for Custard
3 medium sized eggs.
50 gm white sugar.
few drops of vanilla essence.
500 ml milk.
3 medium sized eggs.
50 gm white sugar.
few drops of vanilla essence.
500 ml milk.
Method:
To caramelize the sugar,in a pan add the sugar and little water just so that the sugar is wet.You can even do it without adding water,but if you are not professional enough you might just burn the sugar.I did add in the water and slowly stir it in medium flame.
You'll notice the sugar turn into light brown color,take it off the heat and pour it in an aluminium pan and just by turning around let it spread.Do not use spatula.
Now in another bowl break the eggs and add the sugar,whisk it well and add few drops of vanilla essence.
Now strain the mixture so that the egg white strands are removed.
Add in milk and give a slow stir.
Pour the fluid slowly in the pan.
Now you can put it in a double boiler or even oven at 325 F for 45 mins.
If you do not have oven,you can pour water in a big pan and place in the aluminium pan over.The water must be half filled and do not heat it vigorously just simmer it.
You'll notice the top layer thicken and that's when you'll know its cooked.Bring it out,and lightly scrape the edges with a spoon so that it comes off easily.
Take a plate and turning it upside down place it over the pan,then quickly turn over.
Your Caramel Custard is set and ready to be served,but I would suggest refrigeration for and hour before serving.
You'll notice the sugar turn into light brown color,take it off the heat and pour it in an aluminium pan and just by turning around let it spread.Do not use spatula.
Now in another bowl break the eggs and add the sugar,whisk it well and add few drops of vanilla essence.
Now strain the mixture so that the egg white strands are removed.
Add in milk and give a slow stir.
Pour the fluid slowly in the pan.
Now you can put it in a double boiler or even oven at 325 F for 45 mins.
If you do not have oven,you can pour water in a big pan and place in the aluminium pan over.The water must be half filled and do not heat it vigorously just simmer it.
You'll notice the top layer thicken and that's when you'll know its cooked.Bring it out,and lightly scrape the edges with a spoon so that it comes off easily.
Take a plate and turning it upside down place it over the pan,then quickly turn over.
Your Caramel Custard is set and ready to be served,but I would suggest refrigeration for and hour before serving.
Simple as that!
No comments:
Post a Comment