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CARAMEL CUSTARD

Introduction

Caramel Custard is a timeless baked dessert loved for its silky texture and rich caramel flavour. Made with milk, eggs, sugar, and vanilla, this dessert is baked gently in a water bath to achieve a smooth and delicate finish. It is simple, elegant, and perfect for both everyday menus and special occasions.

Ingredients

For Caramel

  • Sugar – 20 g
  • Water – 3 tbsp

For Pudding

  • Milk – 500 ml
  • Sugar – 50 g
  • Eggs – 3 nos
  • Vanilla essence – 1/2 tsp

Method

  1. To Make Caramel
  2. Add sugar to a dry pan and leave it untouched until it melts completely and turns slightly brown.
  3. Add water carefully. Do not stir; swirl the pan gently so the caramel heats evenly.
  4. Once the mixture turns golden brown, immediately pour the caramel into moulds or ramekins so it coats the base.
  5. Place the ramekins inside a large baking pan and pour water into the pan up to about 1 inch height.
  6. To Make Vanilla Custard
  7. Beat the eggs until fluffy, then add sugar and whisk until the sugar dissolves.
  8. Heat the milk and bring it to a boil. Remove from heat and cool slightly.
  9. Add the warm milk gradually to the egg and sugar mixture while mixing.
  10. Add vanilla essence and stir gently.
  11. Strain the mixture through a strainer to remove any undissolved egg white strands.
  12. Baking the Pudding
  13. Pour the milk and egg mixture into the prepared ramekins.
  14. Preheat the oven to 190°C.
  15. Place the baking pan with the ramekins on the lower rack of the oven.
  16. Bake at 190°C for 30 to 40 minutes.
  17. Check by inserting a fork; if it comes out clean, the pudding is ready.
  18. Chef Tips
  19. Do not overcook the caramel; it can turn bitter.
  20. Use a water bath for an even and smooth custard texture.
  21. Straining the custard mixture gives a silkier finish.
  22. Cool before unmoulding for best presentation.
  23. Serving Suggestions
  24. Serve chilled for best taste and texture.
  25. Unmould carefully onto a dessert plate before serving.
  26. Can be served as an elegant individual dessert.

chef of the day

This dish is presented by IIHMCA Hyderabad Student Chef of the Indian Institute of Hotel Management and Culinary Arts (IIHMCA), Hyderabad, showcasing skills in classic baked desserts.

Join IIHMCA Hyderabad

Join the Indian Institute of Hotel Management and Culinary Arts (IIHMCA), Hyderabad and build a successful career in culinary arts and hospitality.