Caramel custard – July 1st, 2009
Milk 1 cup
Sugar 3 tbsp
Sugar 2 tbsp for caramel
Vanilla essence 1 tsp
Grease proof paper 1 sheet
Boil the milk and keep it aside. Take a jelly mould and add the sugar (2 tbsp), and leave it in a medium flame. When it turns to light brown in colour, remove it from the flame. Then twist the mould till the syrup coats the sides of the mould. Then beat the eggs lightly. Now add the sugar to it and further beat well. Now add the milk and vanilla essence, and pour everything into the prepared jelly mould, and cover with a grease proof paper, (tie a thread around the bowl) and pressure cook without weight for 20 mts.
Note : In the cooker, boil 3 cups of water. Keep a stand inside the cooker, and place the jelly mould over the stand, and close the cooker without weight. Keep for 20 minutes.
Remove it and serve chill, topping with cherries.