Creme Caramel/Caramel Custard

”Its a Classic… ” said British dessert Queen Mary Berry of it in one of those recorded versions of The Great British Bake Off that I saw recently. It was one of the technical challenges in the competition. Mary’s looked superb and delectable as English master baker Paul Hollywood dug his spoon into it, and I was on a roll…I had to make it again and smiled at the thought of how I got this version of the recipe.

”……in Bangkok we stayed with friends, it was their daughter’s birthday and her mum made this awesome caramel custard, she gave me the recipe, i tried it out, came out perfectly!!”, said my friend Michelle one day.

Initially, I was quite apprehensive doing a Caramel Custard ‘coz firstly it is a Custard. And if it is not set right, it can be one gloppy mess and leave that loathsome undercooked eggy taste in the mouth…even have friends who have stopped eating a Caramel Custard ever again in their lives ‘coz of unpleasant eggy memories.

So when she told me about this recipe and how simple it was to put together, I was vary…but since she vouched for it so much, I thought ‘d give it a shot, and boyy, am I glad I did! Here goes:

Ingredients:

4 Eggs

1 Tin Condensed Milk, 400 gm

1 tin water

I tsp Vanilla Extract/Essence

For the Caramel:

6-7 Tbs Sugar

3-4 Tbs water

Put sugar into a saucepan,and add the 4 Tbsp of water so that the mixture resembles wet sand.Keep the fire on medium and wait till the mixture bubbles and caramelises.

Immediately twirl the pan, the sugar mixture will continue to cook even after removal from the fire. Pour it into the baking dish you plan to bake the custard in.

Do be careful, sugar burns are severe and hurt the most.

Procedure for the Custard:

Pre- heat the oven to the regular 177 degrees C/350 Degree F.

Beat 4 eggs in a large bowl and  add 1 tin condensed milk.Use the same tin and measure 1 tin normal water-add 1 tsp vanilla essence.

Mix the above, keep aside.

Make the caramel, pour into your aluminium baking dish, let it set for a minute and then pour in the egg mixture.

Place the pudding dish into a baine- marie.

Bake in the waterbath for 50 to 60 min.

Check the custard and if it is still too wobbly, then return to the oven for an additional 10 minutes.

Cool,refrigerate,run a knife around the edges and turn over on to a serving plate! Puuuurrrfect!

This recipe has no trace of egginess once set, just a lovely,creamy mouthfeel.

Thanks for stopping by !!!