Caramel Custard



Ingredients

1.      Eggs-3

2.     Sugar-1/2 cup (use a little more if you like it sweet)

3.     Milk- 2 cups

4.     Vanilla essence-1 tbsp



For the caramel:
Sugar-3 tbsp

Baking Ramekins-4-5 moulds or one deep baking dish.
You will also need a large shallow metal or oven proof bake ware to set the moulds in and bake.

Method

Caramel Base:
Heat the sugar mixed with 1 tsp water in a nonstick pan on medium heat till the sugar starts melting. Do not use anything to stir and just shake the pan to spread the heat. When the sugar starts turning into golden brown liquid, let it simmer and then pour it equally in all the ramekins or mould. Tilt the dish all around to coat the bottom evenly and a little up the edges. The syrup will harden quickly so pour and spread into one mould at a time.


The Custard:
Preheat the oven to 375 F.(190 C)
Blend together the eggs and the sugar using a whisk. Add the vanilla and milk and whisk well to get a very smooth liquid. The milk should not be boiling as it will curdle the eggs. But if it is warm it dissolves the sugar faster and speeds up the baking. Pour this liquid carefully into each of the moulds till three fourth full. Leave a little space at the top.
Bake in a pre-heated oven to 375 deg for about 35-50 minutes till a toothpick inserted through it comes out clean. Do not take it out of the moulds. Cover and let it cool in the refrigerator for 3-4 hours.

How to Serve:

Just before serving, using a thin knife, loosen the edges of the custard. Place a serving plate (big or small based on the size of the moulds) top side down so as to cover the custard mould. Invert the mould along with the plate and carefully lift up the mould.



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