Monday, 8 August 2016

Eggless Caramel Custard

I am posting after ages. I guess i have my fingers in too many pies.
When I was studying commerce at Sydenham College, my friend and I use to often visit this quaint eating joint called Sanman, mostly filled with office going people. They served one of the best biryanis I have ever eaten; and one of the creamiest and most delicious caramel custard I have eaten till date. I have been meaning to make this absolutely fulfilling and can't stop eating it dessert since a long time. Finally got off my butt to make it. And wow! It transported me back in time; it could very well be named time machine custard :) All thanks to the wonderful recipe by Gayathri-

I am listing the recipe here for easy reference with some really tempting custard pictures that will surely make you crave for it.

sugar- 1/2 cup
water- 1/4 cup
butter to grease ramekins / you can use aluminum cupcake moulds

milk- 2+1/2 cup
sugar- 2/3 cup
veg gelatin- 1 tsp (original recipe has agar agar listed as an option. You can try it if you want)
corn flour- 2 tbsp
vanilla essence- 1 tsp


1. Place the ramekins/moulds on a deep tray ( you can use square aluminum cake tin also) inside a hot oven to warm them up. You can pre heat the oven for 10 minutes and when it's done, place the tray to warm up the ramekins.

2. In a deep pan mix sugar and water. Do not stir with a spoon. Let the mixture come to a boil. Keep swirling the mix by rotating the pan till sugar dissolves.

3. Now, let the syrup boil undisturbed till it starts changing colour. Once it reaches the perfect amber (caramel) colour, remove from the stove.

4. Pour this mixture equally into the ramekins and allow to cool completely. Caramel will harden.

5. Grease sides of the ramekins and keep aside.

6. In another deep pan, add 2 cups of milk and sugar.

 7. Add corn flour and veg gelatin to the remaining milk and stir till everything dissolves.

8. Add this to the sugar and milk mixture along with vanilla essence. Heat the mixture and keep stirring until it starts thickening. Do not let it boil.

9. Remove from the heat and pour into the ramekins.

10. Fill ramekin tray with some water, just enough to create steam. Cover the tray with aluminum foil and bake for 30-40 minutes.

11. The custard will be wobbly at this stage. Remove from the oven and allow to cool completely.

12. Place the tray in the refrigerator for 2 hours minimum.

13. To serve, run a knife along the edges of a ramekin. Place the dessert plate on the top and flip.
Carefully remove the ramekin and serve immediately.

Tada, heaven on a plate, I meant it!

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