Caramel Custard

Caramel Custard

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Ipshita Mukherjee
Ipshita Mukherjee
310
Calories
Kcal
21
Protein
gm
12
Fat
gm
29
Carbs
gm
cookingtraditionicon
French
nonveg
Nonveg
recipepreparationtime
00:50

Please Note: Sugar net and top crust of sugar is just for decoration and not included in macros. Got it in 3rd attempt.

Ingredients

  • listcheckMilk 200ml
  • listcheckSugar 20g
  • listcheckEgg 1
  • listcheckVanilla essence
  • listcheckSweetener
  • listcheckGelatin
  • Method

  • Step-1
    In a large heavy saucepan, cook and stir sugar over low heat until sugar is melted and golden. Pour into custard cup, tilting to coat bottom of cup; let stand for 10 minutes.
  • Step-2
    In a large bowl, beat the egg, milk, vanilla gelatin and sweetener until combined but not foamy. Then pour it over caramelized sugar.
  • Step-3
    Place the cup in square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at temperature 4 degree for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from pans to cool on wire racks.
  • Step-4
    To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled. You can garnish with anything. I have used caramelized net and crust.
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