Open in Cookpad AppSteps
- 1
Beat the eggs using whisk or a mixer.
- 2
Add the lukewarm milk, sugar and blend it again.
- 3
Add vanilla essence. Blend it well.
- 4
For the caramel, take sugar in a tin container in which you will be setting your custard.
- 5
Heat this container on medium flame till the sugar starts to melt and caramelise. Keep adjusting and moving the container in circles for the caramel to spread all over.
- 6
Once the sugar caramelizes completely, take it off the heat and pour the ready mixture in the tin.
- 7
Bake this mixture in cooker without whistle for about 25mins. Keep little water and ring stand under the tin.
- 8
Once steamed, let the mixture set at room temperature for about 15 mins.
- 9
Keep the container in refrigerator and let it set for another 3-4 hours.
- 10
To unmould, run a knife around the rim of the tin and invert onto dessert plate. Serve chilled.
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Jency -
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