Pan Indian
Caramel custard
Wobbly, silky custard under a bittersweet caramel puddle. The Sunday lunch closer.
60 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayEgg custard and caramel, steamed the Indian home way.
The original183kcalsame
7 gproteinsame
0 gfibresame
60minutessame
Classic Indian caramel custard.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Melt 70 g sugar with the water in a pan without stirring. Swirl until deep amber, then pour into a 7 inch tin or bowl and tilt to coat the base.
- 2Warm the milk with the remaining sugar until dissolved. Cool to lukewarm.
- 3Whisk the eggs gently, pour in the milk and vanilla, then strain into the tin over the set caramel.
- 4Cover with foil and steam in a large covered pan with 2 inches of simmering water for 35 to 40 minutes on low.
- 5Cool, then chill at least 4 hours. Run a knife around and flip onto a plate with a lip.
Serve it like this
Turn out onto a shallow plate so the caramel pools around it and serve cold in wedges, spooning sauce over each.
