Tried and tasted by Nivedita
Hi All,
There are days where you crave for some particular sweet, that happens with me many times. And some days are unlucky as I don't get the ingredients to make what I want to eat. 3 days back I really really wanted to make a cheese cake and have it too. I browsed many blogs for an easy way to make cheese cake. But the problem was to get the ready cream cheese in my place :-(. I got the ideas to make cream cheese at home by my few FB friends. Thanks Ria Mary Mathew, Saritha Ap and Veena Aravind. But that needed a time to make. Planned to make the next day. While searching for the Cheese cake recipe, suddenly I saw this recipe and that was it, I wanted to make it then only.I always loved Caramel custard. We used to get the small long ready made cups in UAE. And my daughter loved it that time. Thought of giving her surprise I entered the kitchen.
But as my mom always says me" Even after you are born after full 9 months and 9 days also, why are you always in a hurry to make the things?" Thats what happened. Being little careless, I used wrong vessel to bake and my custard broke in the middle.
But the taste was so good that I could not control to finish my portion in the night at 11 :-)
I followed his recipe Caramel Custard and its awesome. Easy and quick.
Ingredients:
for Caramel
Sugar - 1/2 cup
Cold water - 1/4 cup
For the custard
Sugar - 1/2 cup
Eggs -4
Milk - 2 Cups
Vanilla Essence - 1/2 tsp
Nutmeg powder - a pinch, grated
Method:
to make Caramel,
Keep the sugar in a M/W Safe bowl with water.(the vessel in which you are going to set the custard)
Boil it on HIGH for 1 1/2 to 2 minute(depends on the power of your M/W)
Open and stir so that the sugar dissolves fully.
Keep in the M/W back again and boil on HIGH for 3 to 5 minutes, keep on checking. Other wise the caramel will burn off. Wait till it become light golden color.
Remove and keep it aside.
For Custard:
Beat the eggs and the sugar together.
Add Vanilla and milk. mix well.
Don't allow the bubbles to come up or while transferring discard the bubbles OR ELSE you will not get the even surface)
Transfer this on the cool caramel bowl.
Keep in the M/W and cook for 10 to 12 minutes on HIGH(KEEP WATCHING)
Once done, remove, cool and unmould.
Refrigerate before serving.
Now my daughter is grown big, she won't like it anymore:-(, its ok, I liked it, now she has ordered me to make Chocolate custard without egg...
I did not take the whole picture of my custard as because of my mistake, it broke in the middle. Want to see that photo, it looks very dirty( its like a brain kept open in a plate :-), I don't want to show the ugly part.) Sorry..
I want to send this to the event
which is a brain child of Pari and this time guest hosted by Harini
Keep Smiling,
