Caramel Custard

Growing up, custard was one of our most favorite things. Made with the readily available mixes in grocery stores, it served as an easy and go to dessert that our Moms made often. Now of course, we know the basic ingredients that go into making a custard - eggs, vanilla, sugar and milk - and the versatility of that combination in making some simple but yummy desserts. The caramel custard is one such really easy to make dessert that combines the simplicity of the baked custard along with our second love - caramel.

Here's the basic recipe you can find in many blogs.

Ingredients (serves 4)

6 Eggs
3 cups full cream milk
2 tsp vanilla essence
6 tbs sugar (5 if you like it less sweet)
Sugar for caramel - 1/2 cup

Method

Prepare the caramel

1. Stir the 1/2 cup sugar in a non-stick pan on low flame. Be careful of the heat and ensure the sugar does not burn. Just take of the flame as it reaches a nice light brown color.

2. Divide it among 4 ramekins ensuring that it only touches the bottom and not the sides. Let it cool and set aside. You may notice that it has completely hardened but that is expected.

Prepare the custard

1. First, break the eggs and sugar and vanilla essence

2. Whisk it well so the sugar dissolves properly.

3. Now, warm the milk (to a moderate temperature, making sure it is not very hot) and add to the egg mixture while stirring continuously.

4. Finally, strain the custard into the ramekin bowls equally.

5. Create a water bath in the oven - which is take a baking tray, add water to half it's height and put the ramekins in the water bath. This helps the custard get some moisture and not become too dry.

6. Bake for 30 minutes in a pre-heated oven at 180 degrees centigrade.

7. Take out, let it cool and refrigerate for 4-5 hours before serving.

Voila- Take out the ramekins, turn them upside down and serve with the caramel on top.