Caramel Custard

Caramel Custard

Servings: 4 -6
Author: Maria Jose Martin
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Ingredients

  • 1/2 ltr Milk
  • 4 Eggs
  • 1 tin of 395 gms Condensed milk
  • 2 tsp Corn flour
  • 1 tsp Vanilla essence
  • 2 tbsp Sugar

Instructions

  • For Pudding
  • Beat condensed milk & eggs well. Add milk to this mixture & beat well. Take a little of this mixture & add to corn flour & make a paste. Add the corn flour paste & vanilla essence to the milk mix. Mix well.
  • For Caramel
  • Spread 2 tbsp of sugar in the caramelising dish. Add some water & caramelise it. When it becomes golden brown colour, take it off from stove. Let the caramel set. Once it is set pour the pudding mix over this. Cover the dish with aluminium foil.
  • Pour 2 glasses of water in pressure cooker. Keep the pudding dish in that & cook for 10 minutes on slow fire after putting the weight. Turn off the gas. Keep the dish in pressure cooker for another 30 - 45 minutes. Once the dish is cooled keep in fridge for 3- 4 hrs.