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1/2 liter -
6 tbsp -
A small piece -
How to Make Caramel Custard
Boil the milk with 3 tbsps of sugar.
Take another steel vessel, add 3 tbsps of sugar and 1 tbsp of water in it.
Boil well till it caramelises to a dark brown.
Coat the vessel by turning it around and keep it aside.
Whisk 3 eggs well till frothy. Grate a small piece of nutmeg, add to the eggs and mix well.
Add boiled, cooled milk into the egg mixture and pour into the caramel-coated vessel.
Cover with aluminium foil and pressure cook this mixture.
After one whistle, keep it on a low flame for 20 minutes.
Take off the heat. When it cools, place it in the fridge.
After 2 hours, turn the container upside down on a plate. Moulded rich caramel custard is ready.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.