Tuesday, August 2, 2011

Cherry Caramel Custard


  • 500 ml ideal milk
  • 100 ml cream (optional)
  • 100 gm sugar
  • 2 egg yolks
  • 1 tsp vanilla essence
  • 50 gm cherry
Caramel Sauce
  • 1 cup of sugar
  • 2 tbsp water
  • 6 tbsp butter
  • 1/2 cup heavy whipping cream
To prepare the custard, put the milk, cream and sugar in a pan and bring to a boil. In the meantime whisk the egg yolks well. Allow the milk to cool down. Once warm, incorporate the milk to the eggs slowly mixing well. Add the vanilla extract and transfer to the mold. Place the custard bowl in a larger bowl of water and bake for 20 minutes till done. Leave to cool and refrigerate for 2 hours.

To prepare caramel sauce,
heat sugar and water on moderately high heat in a saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the sugar crystals have melted, immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a container jar and let sit to cool to room temperature.

Place the custard mold on serving plate and pour caramel sauce on the custard and top with cherry. Serve cold.

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