Caramel Custard

Recipe courtesy: Sanjeev Kapoor

Ingredients :

     Sugar  ¼ cup for caramelization,1/2 cup to be used later

Milk 2 1/2 cups

Eggs 4

Vanilla essence 1 teaspoon

Pinch of cinnamon powder

Method :

Heat a flat pan and add quarter cup of sugar in it. Add a few drops of water and heat till the sugar caramelizes,till you get a brown color. Pour the caramel into a mould and let it settle by cooling.I kept it in the freezer for 15mins.

Heat 4 cups of water in a cooker or deep vessel.Place a metallic ring inside.

In the mean time,Heat milk either in a microwave oven or on gas flame. Break eggs into a bowl,whisk and add half cup of sugar, vanilla essence and cinnamon powder  and mix gently with a whisk. Add warm milk and mix. Strain the mixture. Pour the egg-milk mixture into the mould with the caramel and Cover it with  a aluminium foil and place it in the cooker. Cover with lid and steam for thirty-thiry five minutes. Do not use the whistle. Remove when done.

Allow it to cool outside first for 15 minutes then keep in the fridge to cool.After half n hour take it out loosen the sides of the custard and turn it upside down on the serving plate.Now keep it in the freezer for 2-3 hours before you serve.an all time favourite for kids….Enjoy it chilled!!