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1 tsp -
425 ml -
2 tbsp -
3 tbsp -
1 tsp - vanilla essence
1.5 cup - water
6 tbsp - water
How to Make Custard Caramel
Boil the water and sugar on a low flame until the sugar completely dissolves
Then increase the fire and let the water boil
Now boil until the syrup turns golden yellow.
Pour this into 4 pudding moulds or cups that can be put in the pressure cooker for steaming
Gently move the moulds with the syrup around, so that it coats the insides.
For the custard:
Beat the yolks and the whites separately.
Now add the sugar and beat well while adding the essence to the eggs.
Now boil the milk, in the same saucepan used to make the caramel and pour the beaten egg mixture in it.
When the milk and egg mixture gets cooked, pour it in the caramel coated moulds.
Cover the moulds/cups with double grease proof paper and place it in a pressure cooker, with sufficient water.
Pressure cook for 3-4 minutes
Recipe Courtesy: Mangalorean Recipes
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.