Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mom’s caramel custard. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mom’s caramel custard is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Mom’s caramel custard is something that I have loved my whole life. They’re nice and they look fantastic.
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert. Caramel Custard Recipe, Cheeni Shakkar Meetha , How To Make Caramel Custard Recipe.
To get started with this recipe, we must prepare a few components. You can cook mom’s caramel custard using 6 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Mom’s caramel custard:
- Prepare 7 eggs
- Make ready 1 litre full cream milk
- Take 1 tsp water
- Make ready 1 cup sugar
- Prepare 1/2 tsp nutmeg
- Take 1 tsp vanilla essence
Caramel custard is a rich and decadent caramel dessert and it has a smooth and creamy texture. Caramel custard is different in taste and texture than a regular caramel pudding/flan. Crème Caramel, Caramel Custard or Caramel Pudding in the many ways it is called is one of my all time childhood favorite dessert and it still marks high on my wish list of desserts to order when I visit a. This post may contain affiliate links.
Steps to make Mom’s caramel custard:
- Preheat oven to 180 degrees
- Prepare a mould by greasing very lightly with butter.
- Caramelise (golden brown) half cup sugar with one tsp of water. Pour the caramel in to the custard dish, coat the bottom well, and let it cool
- Heat the milk and let it cool. Do not boil.
- Crack all the eggs and stir in the remaining sugar (half cup). Do not beat the eggs, stir the eggs till the sugar is dissolved.
- Once the milk is cool to the touch add the milk slowly to the egg and sugar mix.
- Now add vanilla essence and nutmeg to the milk, egg, and sugar mix and mix well.
- Pour the mix in to the mould through a strainer slowly using a ladle to avoid making bubbles and disturbing the caramel
- Bake for 45 min at 180C or till a toothpick comes out clean
- Take the mould out of the oven and let it cool.
- Once it is cool, put the mould in the refrigerator for 3 hours to chill.
- To serve, cover the mould with a large plate, and quickly flip the mould. The caramel custard should fall gently in to the mould. Remove the mould, and cut into serves and enjoy.
A delicious baked egg custard dessert. Easy to follow instructions on how to make a silky smooth caramel leche or flan to. I took my mom's childhood candied yam recipe and added a layer of caramel. It is now a must at every Thanksgiving and Christmas and is often requested with much anticipation by anyone who has had it. Click Play to See This Caramel Custard Recipe Come Together.
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