The best part about this caramel custard recipe is that it is easy and cooks in no time. Also, kids love this dessert. Usually custard has egg as one of the key ingredients, but without it too, it can be prepared and you can't really tell the difference. So, if you are a vegetarian, don't worry because I will give you the eggless version of this soft, light, creamy, melt in the mouth custard. It can easily curb your sweet cravings and leave you fully satisfied.
Milk is one of the most widely consumed beverages over the world. It is an ideal source of nutrients such as vitamin A, B12, D, calcium, carbohydrates, phosphorous, selenium, magnesium, protein, zinc, and riboflavin. Its wide range of health benefits make it an indispensable and staple part of our daily diet. This eggless caramel custard recipe contains an ample amount of milk and milk products and is a good substitute for people who don't prefer plain milk.
1 cup milk
1 cup plain yogurt
1 cup condensed milk
½ cup sugar
1 tablespoon of custard powder
Method to Prepare Caramel:
Take a non-stick pan for making the caramel. Heat the pan and add the sugar to it.
The sugar will start forming clumps in the beginning. Stir constantly with a wooden ladle or rubber spatula.
Add 1-2 tbsp. of water if necessary.
After sometime, the sugar will melt and start changing its colour to a dark brown hue. Switch off the flame when you get a thick brown paste. Make sure not to overheat and burn the sugar.
Immediately pour two tablespoons of the caramel into each mould while the caramel is still hot, otherwise it will crystallize and become hard. (Silicone or any cupcake mould can be used for the custard. You can even use a small steel/aluminium bowl as a mould. Silicone moulds are easier to use because the mixture doesn't stick to the moulds and the unmoulding process is much easier with it.)
Method to Prepare Custard:
Take a large bowl and mix the rest of the ingredients together- milk, yogurt, condensed milk and custard powder.
Give a nice whisk to the mixture and make sure there are no lumps in it.
Pour this mixture into the moulds. Don't fill the mixture up to the brim of the moulds, leave a space of about 1-2 cm because the custard will fluff up a bit when you cook it.
Fill the pressure cooker with some water and place the moulds gently in the cooker. Close the cooker with the lid. Make sure you remove the whistle from the lid. Allow the custard to steam for about 15-20 minutes.
Remove it and set aside to cool for about 15 minutes.
Run a knife around the edges of the mould and unmould the custard carefully.
Your very own caramel custard is ready to be served.
You can serve it hot or cold (keep in the fridge for about 5 hours). It totally depends on your palate. I personally enjoy the warm, fuzzy, melt in the mouth version.
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