𝑪𝒓é𝒎𝒆 𝑪𝒂𝒓𝒂𝒎𝒆𝒍 - 𝑨𝒏 𝒆𝒑𝒊𝒕𝒐𝒎𝒆 𝒐𝒇 𝑬𝒏𝒈𝒍𝒊𝒔𝒉 𝒌𝒉𝒂𝒏𝒂

Indian subcontinent was spent in a culinary culture that over the centuries had become a melting pot of a variety of the world's major cuisines. 

Caramel custard, or 'custel brun' as it was known among Indian servants, was to become another staple of the dak bungalow dining table because of the easy availability of eggs and milk. Like 'sudden death', it too acquired a nickname  '365' because it was served almost everyday of the year, or so it appeared...

I casually went into the kitchen in the evening to whip up this reasonably satisfying dessert. Any fool can make a crème caramel. All you need to do is to make a custard with milk, eggs and sugar (and a drop of vanilla essence) and to then cook it in a water bath or a double boiler. You don’t need skill. You don’t need to understand baking. You don’t even need an oven – how simple is that.

I am not using any mould or a baking essential stuff for this,  instead I have used coffee mug of an ideal size. You can use tin of any shape and size.

Ingredients :

40g granulated sugar

20ml water

2eggs

75g sugar

220ml milk

2tsp of vanilla essence / Rose water, if you need a change of palate. Essentially, rose caramel then came into the kitchens of Dak bunglow when the 'saab' and 'memsaab' were sick of basic Caramel Custard. Just add 3-4 drops of rose water instead of vanilla essence.

Method :

 

•Add 40g granulated sugar into a pan. Heat it on high flame. Add 20ml of water. Do not mix till it bubbles and turns golden brown in colour. Heat it to the point you smell burnt scent. Add just a tablespoon of water so that you will be able to pour the caramel into a mug.

•Transfer the caramel into a mug and let it set.

•Meanwhile, in a bowl, break 2 large eggs and mix it. You are not making an omelette, hence, keep in mind not to make it frothy while mixing. Just mix it till the yolk and white is combined.

•Add 50gs of sugar and mix again, no bubbles to be formed. •Gradually add 220ml milk and mix it to combine gently till the sugar dissolves.

•Strain the mixture into a mug and cover the surface with alluminium foil. 

•Heat a pan, add 3 inches of water, keep the mug in the centre and close the lid, but not completely sealed. Leave a tiny space or else the water will start to boil and flow out of the pan. 

•Steam it for 15-20 min. Insert a skewer/ fork (in case you don't have a skewer) into the centre. Turn off the flame and let it rest inside the pan for 10 more minutes. 

•Once cooled, refrigerate the mug with the foil on overnight.

Run the knife around the edges till bottom and invert the mug into a plate. 

Tadaa!!! Caramel Custard is ready..