Creme Caramel Custard
Creme caramel custard is an internationally favorite pudding. It is velvety, sweet and sublime. It needs very few ingredients that are easily available. You don’t have to have an oven to bake this dessert. I am showing you a method by which you can make it in a pressure cooker. Use Verka Whole Milk to make this pudding. It’s taste and the grand appearance will wow one and all !
- 1 cup grain sugar (keep a little extra ready)
- 1½ cup Verka Full Fat Milk
- ½ cup cream
- 3 eggs, large
- 1 tsp vanilla essence
- pinch of salt
- Keep one medium sized stainless steel bowl ready. It should fit within your pressure cooker.
- Place ½ a cup of sugar in a heavy pan. Add 2 tbsp of water and set up on medium heat.
- Swirl the pan around to encourage the sugar to melt. You can raise the heat but you must keep moving the pan.
- When the sugar has melted completely, keep heating the syrup till it becomes a golden amber color. (This is called caramel.)
- Quickly pour the golden liquid into the bowl, then tilt it around so it evenly coats the entire base. Cool.
- Heat up the milk, cream and vanilla. When it is nearly simmering, add salt and the remaining half cup of sugar and stir to dissolve.
- Lightly beat the eggs and add into the slightly cooled milk.
- Carefully pour the mixture into the caramel coated bowl. Cover tightly with a square piece of aluminum foil.
- Set up the pressure cooker with half a cup of water in it. Place a steamer plate (or inverted lid) within the cooker and then place the bowl on it.
- Put the cooker on high heat till the pressure builds up. Reduce to medium heat and cook for 20 minutes. Let the pressure drop gradually.
- Remove the bowl, cool, then refrigerate for 8-10 hours.
- To unmould the pudding, run a knife around the inner rim to loosen the pudding, then tip it out on to a deep platter. Serve chilled.
Note: Be watchful while making the caramel syrup. If overcooked, it can turn bitter. There is a basic principle in placing a steamer plate at the bottom of the cooker. The water should not come in contact with the upper bowl. For this purpose you can even use a small, empty tin. If you don’t chill the dessert for enough time, it will break up during unmoulding.