Caramel Custard ( Eggless)


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Caramel is a flavour with universal appeal. From popcorn and nuts to cakes and pastries, caramel has the power to make your reaction change from ‘like it’ to ‘love it’!


Let’s watch the magic of caramel unfurl in this all-time favourite Mexican dessert. The Caramel Custard is an absolutely fab creation featuring luscious custard baked in attractive caramelized moulds. You will love the interplay of textures and flavours in this exotic dessert

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Caramel Custard ( Eggless) recipe - How to make Caramel Custard ( Eggless)

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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Ingredients

For The Caramelizing
1/2 cup sugar

For The Custard
2 1/2 cups cold milk
5 tbsp sugar
1 tsp veg gelatine powder
2 tbsp cornflour
1 tsp vanilla essence
Method
For the caramelizing

  1. Heat the sugar in a small non-stick pan on a slow flame for 8 to 10 minutes, while tilting the pan occasionally after the sugar has melted.
  2. Pour equal quantities of the caramel mixture in 6 ramekins moulds of 75 mm. (3”) diameter. Keep aside to cool completely.

For the custard

  1. Combine ½ cup of milk, cornflour, gelatin and vanilla essence in a bowl mix well and keep aside.
  2. Heat the remaining 2 cups of milk and sugar in a deep non-stick pan and boil on a medium flame for 5 to 6 minutes.
  3. Add the milk-cornflour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  4. Strain the mixture using a strainer.
  5. Pour the mixture into the caramelized moulds and keep aside.
  6. Take an aluminium tray, fill it with 1 cup of water, place the 6 moulds on it at equal intervals.
  7. Cover with an aluminium foil and bake in a pre-heated oven at 200ºc (400ºf) for 30 minutes. Cool completely.
  8. Put it in the fridge for 2 hours, loosen the sides of the moulds using a knife, demould and serve.


RECIPE SOURCE : Mexican CookingBuy this cookbook
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Reviews

Caramel Custard (Eggless)
5
 on 06 Apr 12 04:23 PM


Simply excellent.But in step 2 how much sugar needs to be caramelized is not written,so I took 2 tsp of sugar and caramelized it.While caramelizing the caramel turned little darker,I was afraid that I may find it difficult to unmould, but thanks to Mrs Dalal that without hazzle the custard unmoulded properly and I was happy and all the members in the family also enjoyed The taste of caramel which had darkened also did not matter and the taste was balanced completely.
Caramel Custard (Eggless)
4
 on 30 Dec 10 04:14 PM


This is my parents' favourite. The recipe is good. well measured...just follow it to the tee for best results!