Caramel Custard – Two Versions and Our 150th Post!!

Wish you all a very happy and prosperous Diwali!!

 

We are extremely happy and excited to share our 150th post today. Thank You dear friends for your support and encouragement!! To tell the truth, I didn’t even notice it until yesterday so I do not have anything really exciting to share with you all. But I do have these really simple and super yummy caramel custard recipes. The first one is the basic caramel custard recipe. The second version with a chocolatey-coffee twist is for all those people who are put off by the eggy flavor and smell of the basic custard. The addition of cocoa powder and coffee makes it much tastier and flavorful than the traditional recipe. It has already been tested by few of my friends who absolutely loved it. It’s really worth a try friends!!

 

1. CARAMEL CUSTARD

 

 

Caramel Custard

 

 

Ingredients

  1. Milk (whole milk or 2 % ) – 1.5 cup ( I used 2 %)
  2. Eggs – 2
  3. Sugar – 1/2 cup + 3 tbsp
  4. Vanilla extract – 1.5 tsp

Method

1. Heat a saucepan at medium heat. Add 3 tbsp sugar and 1 tbsp water. Shake the pan slightly, but do not stir, until all the sugar has melted, for about 8 – 10 minutes. Stir the sugar as it begins to bubble and  slowly  change color. Remove from heat when it turns to a golden brown color. Pour the caramel into 3 ramekins or in deep oven-safe bowls, tilt  to spread the caramel evenly over the bottom of the ramekins. The caramel will harden in a few seconds. Keep aside.

 

2. Whisk egg and sugar in a sauce pan or any bowl. Then add vanilla essence and milk. Whisk well. Strain through a fine-meshed sieve and pour into ramekins, over the caramel syrup. Place the ramekins in a cake pan or any oven-proof pan which is partially filled with warm water.

DSC_0629DSC_0464

3. Bake at 350 F for 40 – 45 minutes or until the center is firm but slightly wobbly. Cooking it too long will result in a tough rather than tender custard. Cool down to room temperature. Keep in the refrigerator for 2-3 hrs or until serving. To unmould, run a knife along the sides of the ramekins. Place a plate or any serving dish upside down over the ramekin. Now holding tightly, invert the dish and ramekin together. Now lift the ramekin slowly. If it does not come out, you can shake the ramekin gently to loosen the custard. Caramel syrup will run down on the sides of the custard, forming a yummy sauce. Enjoy!!

DSC_0465

 

 

Caramel Custard

 

 

2.  CHOCOLATE-COFFEE CUSTARD

Chocolate-Coffee Custard

 

Ingredients

  1. Milk (whole milk or 2 % ) – 1.5 cup ( I used 2 % milk)
  2. Eggs – 2
  3. Sugar – 1/2 cup + 3 tbsp
  4. Vanilla extract – 1.5 tsp
  5. Strong Coffee – 2 tbsp (Mix 1.5 tbsp instant coffee powder with 2 tbsp hot water. Keep aside to cool.)
  6. Cocoa powder – 1 tbsp

Method

 

1. Heat a saucepan at medium heat. Add 3 tbsp sugar and 1 tbsp water. Shake the pan slightly, but do not stir, until all the sugar has melted, for about 8 – 10 minutes. Stir the sugar as it begins to bubble and  slowly turn to a golden brown color.  Remove from heat. Pour the caramel into 3 ramekins or in deep oven safe bowls, tilt  to spread the caramel evenly over the bottom of the ramekins. The caramel will harden in a few seconds. Keep aside.

 

2. Whisk egg and sugar in a sauce pan or bowl. Then add vanilla essence and milk. Whisk well. Add 2 tbsp strong coffee and 1 tbsp cocoa powder. Whisk well again. Strain through a fine-meshed sieve and pour into ramekins, over the caramel syrup. Place the ramekins in a cake pan or any oven-proof pan partially filled with warm water.

 DSC_0633

3. Bake at 350 F for 40 – 45 minutes or until the center is firm but slightly wobbly. Cooking it too long will result in a tough rather than tender custard. Cool down to room temperature. Keep in the refrigerator for 2-3 hrs or until serving. To unmould, run a knife along the sides of the ramekins. Place a plate or any serving dish upside down over the ramekin. Now holding tightly, invert the dish and ramekin together. Now lift the ramekin slowly. If it does not come out, you can shake the ramekin gently to loosen the custard. Caramel syrup will run down on the sides of the custard, forming a yummy sauce. Enjoy!!

 

 DSC_0636

 

Chocolate-Coffee Custard

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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