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Main Course

Caramel Cream

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

6 g Sugar
1 Tin Condensed milk
1/2 litre Milk
6 nos Eggs
Nutmeg powder A little, Jathikka

Preparation

Step 1
Heat sugar till it becomes brown.
Step 2
Coat it on a baking pan.
Step 3
Mix together condensed milk, milk, eggs and nutneg powder in a vessel.
Step 4
Pour it into the baking pan and cover with a foil.
Step 5
Bake for about 30 minutes.
Step 6
Serve while still hot or cold.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Caramel Cream

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

6 g Sugar
1 Tin Condensed milk
1/2 litre Milk
6 nos Eggs
Nutmeg powder A little, Jathikka

Preparation

Step 1
Heat sugar till it becomes brown.
Step 2
Coat it on a baking pan.
Step 3
Mix together condensed milk, milk, eggs and nutneg powder in a vessel.
Step 4
Pour it into the baking pan and cover with a foil.
Step 5
Bake for about 30 minutes.
Step 6
Serve while still hot or cold.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.