By Priscilla Farro
Ingredients
4 eggs
2-1/2 cup milk
1-1/4 cup sugar
2 tsp sugar for caramel
1 tsp vanilla essence
1 tsp rose water
Method:
- Beat the eggs and sugar till fluffy
- Start adding milk slowly and go on stirring so that no lumps are formed
- Put the mixture on slow flame and go on stirring till the mixture thickens
- Take the sugar kept for caramel in a pan and cook till it is brown
- coat the caramel mould with the brown sugar
- Add vanilla essence and rose water to the custard and mix well
- Pour the custard mixture into the mould
- Cover the tray with aluminium foil
- Steam in pressure cook for 25 minutes
- Unmould and serve
East Indian Dishes - Non Veggies Index
