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Main Course

Caramel Custard Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 2 servings

300 ml Milk
2 nos Egg
80 g Sugar
1 tbsp Vanilla Essence
1 tbsp Sugar for caramel

Preparation

Step 1
Get a jelly mould(big size).
Step 2
Add 1 tbsp of sugar and 1 tbsp of water.
Step 3
Bring to a gentle boil and caramelize the sugar(till the sugar becomes brown).
Step 4
When it goes golden brown, remove from the stove and twist the mould for the caramel to spread evenly on the side and base.
Step 5
Beat the eggs lightly.
Step 6
Add warm milk and sugar.
Step 7
Give it a good stir and add vanilla.
Step 8
Strain this into the jelly mould.
Step 9
Cover with grease proof paper and steam for 30 minutes.
Step 10
Remove and keep for some time.
Step 11
After cooling, invert into a plate garnished with caramelized milk(optional).
Step 12
Melt a tbsp of sugar and a tbsp of chopped nuts.
Step 13
Put this on a greased surface and crush roughly.
Step 14
Spread this over the caramel custard.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Caramel Custard Easy

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 2 servings

300 ml Milk
2 nos Egg
80 g Sugar
1 tbsp Vanilla Essence
1 tbsp Sugar for caramel

Preparation

Step 1
Get a jelly mould(big size).
Step 2
Add 1 tbsp of sugar and 1 tbsp of water.
Step 3
Bring to a gentle boil and caramelize the sugar(till the sugar becomes brown).
Step 4
When it goes golden brown, remove from the stove and twist the mould for the caramel to spread evenly on the side and base.
Step 5
Beat the eggs lightly.
Step 6
Add warm milk and sugar.
Step 7
Give it a good stir and add vanilla.
Step 8
Strain this into the jelly mould.
Step 9
Cover with grease proof paper and steam for 30 minutes.
Step 10
Remove and keep for some time.
Step 11
After cooling, invert into a plate garnished with caramelized milk(optional).
Step 12
Melt a tbsp of sugar and a tbsp of chopped nuts.
Step 13
Put this on a greased surface and crush roughly.
Step 14
Spread this over the caramel custard.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.