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Caramel Custard

  • Writer: ASH
    ASH
  • Dec 28, 2019
  • 2 min read


This is a very common dessert at home and I’d say it is an acquired taste. As a child, I always detested milk and milk products and I remember hating this dessert to the core. As I grew I acquired a taste for this dish and also started making versions of this dessert. This is a very common Srilankan dessert and the Lankan version of caramel custard is the very famous Wattalappam – all you have to do is replace milk with coconut milk and sugar with jaggery. My mother in law, adds biscuits or bread cubes to this and serves it as a snack to all the toddlers at home. Serves right actually – milk, eggs and some carbs. My most favourite part of this dessert is the caramel. I add extra caramel to my custard bowls and I love the bitter-sweet dark flavor that comes from that burnt caramel. Also, with Menorah skipping her glass of milk, this is one dessert I make to finish off all the excess milk lying in my fridge. You don’t need an oven for this recipe. You can also make it in the pressure cooker.

Ingredients

Milk – ½ litre

Eggs – 3

Sugar – 1 ½ cup

Vanilla essence – 1 tsp

Method,

  1. Choose a stainless steel bowl or tiffin box with not many markings or ridges. Add 2 tbsps of sugar and place the bowl on direct heat on the stovetop. Wait till you see fumes and the sugar begins to caramelize. Use a spoon to stir gently so all the sugar melts. Be very careful at this point. Remove from heat the moment you see dark thick fumes and the caramel turns dark in color. It should be slightly darker than the color of honey. Keep it aside to cool.

  2. Take cooked and cooled milk. In a bowl whisk eggs, sugar and vanilla. Slowly add the milk and combine well.

  3. Strain the mixture slowly into the bowl with the caramel. Place lid and place into a pressure cooker (2 cups of water and stand).

  4. Cook for 15 mins on medium flame.

  5. Remove from heat and let it cool.

  6. Remove lid, slowly run a knife around the edges to release from the bowl and topple over a clean plate.

  7. It can be chilled and served for better taste.

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