Thursday, August 14, 2014

THE TEXTURE OF THIS DESERT IS MAGNIFICENT AND MOUTHWATERING.
HI ALL....TODAY AS WE ARE CELEBRATING OUR 8TH ENGAGEMENT ANNIVERSARY I PLANNED OF MAKING SOMETHING EASY AND THE ONE WHICH MY HUBBY WOULD RELISH.AS I WAS SHORT OF TIME I PLANNED OF MAKING CARAMEL CUSTARD WITH STRAWBERRY CRUSH TOPPING.IT TASTED YUM!!!!! ITS A CREAMY DESERT WITH MOULDED CUSTARD.
THE BEST THING ABOUT THE RECIPE IS THAT IT REQUIRES NO BAKING AND IS LOW ON COST...ALL THE INGREDIENTS ARE MOSTLY AVAILABLE @ HOME. ITS JUST ABOUT MIXING AND STEAMING.
STEAMING IN PRESSURE COOKER OR A WATER BATH IN OVEN IS TOTALLY YOUR CHOICE. I TRIED BOTH BUT TRUST ME OVEN TAKES A LOT OF TIME WHERE AS PRESSURE COOKER TICKS THE CLOCK BEFORE TIME.

HERE WE GO................

                                                  STRAWBERRY CARAMEL CUSTARD

INGREDIENTS:  

  • 3 EGGS
  • 21/2 CUP MILK(NORMAL TEMPERATURE)
  • 9 TSP SUGAR
  • 9 TSP MILK POWDER
  • 2 TSP CUSTARD POWDER
  • 1 TSP VANILLA ESSENCE
  • 2 TBSP STRAWBERRY CRUSH 
FOR SUGAR CARAMEL:(ITS CALLED BASE FOR PUDDING)
  • 5 TBSP SUGAR (WHITE) OR
  • 5 TBSP BROWN SUGAR
I PREFER WHITE SUGAR FOR CARAMELIZING.

METHOD:
  • FOR THE PUDDING BASE TAKE 5 TBSP SUGAR IN A PAN IN WHICH THE CUSTARD HAS TO BE STEAMED.CHECK THE MOULD BEFOREHAND,THAT IT FITS IN YOUR PRESSURE COOKER. PLACE THE MOULD DIRECTLY ON LOW HEAT AND MELT THE SUGAR TILL IT LIQIDIFIES. WHEN THE LIQUID BECOMES DARK IN COLOR SPREAD IT EVENLY ON BASE. # IF YOU ARE USING AN UTENSIL WHICH CANT BE HEATED ON FLAMES DIRECTLY THEN MAKE THE CARAMEL IN A DIFFERENT PAN AND TRANSFER IMMEDIATELY TO THE MOLD IN WHICH U WILL STEAM THE CUSTARD. THE CARAMEL LOOKS DRY AND EVEN CRACKS ONCE MADE. DON'T PANIC.IT MELTS ONCE STEAMED.
CARAMELIZED BROWN SUGAR.
  • NOW IN A LARGE BOWL BEAT THE EGGS,SUGAR,MILK,MILK POWDER,CUSTARD POWDER,VANILLA ESSENCE FOR 1 MIN WITH A ELECTRIC BEATER. POUR OVER CARAMELIZED SUGAR.( CAN EVEN MIX WITH HAND WHISK INSTEAD OF BEATER)
  • PREPARE THE PRESSURE COOKER BY FILLING IT WITH LITTLE WATER(the stand should dip in water but water level should not be too high) AND PLACING A FLAT STAND IN IT,ON WHICH THE MOULD CAN BE PLACED.
  • PUT THE MOULD IN THE PRESSURE COOKER AND REMOVE THE WHISTLE. CLOSE THE LID AND LET IT STEAM TILL THE KNIFE INSERTED COMES OUT CLEAN.(APPROX 20 MINUTES)
                                                       
ALL SET TO BE STEAMED.






  • CARAMEL CUSTARD IS READY. REFRIGERATE IT OVERNIGHT OR TILL U CAN RESIST EATING AND SERVE CHILLED. TO SERVE,RUN A KNIFE THROUGH THE SIDES OF A MOULD AND THEN PLACE THE MOULD ON THE PLATE YOU ARE SERVING....BOTTOM SIDE UP,AND SLOWLY PULL UP THE MOULD. 
  • DRIZZLE SOME STRAWBERRY CRUSH OVER IT AND SERVE.
WITH DARK BROWN SUGAR

                                                       
WITH WHITE SUGAR AND DRIZZLED WITH STRAWBERRY CRUSH

IMPORTANT TIPS:
  • DE -MOULD THE CUSTARD ONCE CHILLED.
  • IT TASTES BEST WITH VANILLA FLAVOR
  • ITS EVEN CALLED CARAMEL FLAN
  • IF YOU CANT MAKE THE CARAMEL BASE THEN USE READY MADE BUTTERSCOTCH SAUCE WITH LITTLE BROWN SUGAR TO SPREAD AS A BASE.THEN WARM IT A BIT .(IT WILL TASTE A BIT DIFFERENT,BUT WILL NOT SPOIL THE SHOW)

                                                        





4 comments:

  1. Looks soooooo delicious..
    Can't wait to bake one.

    ReplyDelete
  2. Hi Palak,
    This one really looks good. I loved the idea of strawberry flavour caramel custard :)
    Also belated Happy Anniversary!

    ReplyDelete
  3. Palak - This is my favourite dessert & since I had the pleasure to have it at your house (and it was delicious) - I will try making this at home!

    ReplyDelete