(Image source from: Creamy Caramel Custard that melts-in-the-mouth)

The salty-sweet richness of scrummy caramel cooked into a rich, thick, creamy custard - now who wouldn't drool at the idea of savoring a dessert so scrumptious at home! Yes, you heard that right.

Ladies and gentleman, here's presenting an amazing and authentic recipe of caramel custard that's as easy as a pie. So cook up this incredibly soft, creamy, melt-in-the-mouth dessert at home and wow your guests with your newfound pudding making skills! Kudos to you in advance. So gather your pots and pans and let's get started.

Ingredients
2 Eggs
500 ml Milk
2 tbsp Sugar (for caramelizing)
2 tsp Powdered sugar
Corn flour/custard powder (vanilla flavour) optional

How to make:
In a saucepan, take about 2 tablespoons of sugar and slow caramelize on low flame stirring continuously. Once the sugar tans, turn off the gas and remove the pan from the stove.

In a bowl, whisk in two whole eggs together with milk. Add two heapful of sugar and stir well.

Alternately, you can add a spoonfull of cornflour or vanilla custard powder in place of eggs to get the desired thickness and consistency. Just add a teaspoon of corn flour to tablespoons of milk and stir.

In yet another bowl, take the caramel and add milk and egg mix/cornflour mix to it. If you plan to pressure cook, keep an eye on the level of water. Refrain from using more than 200-250 ml of water. The main idea is to let the custard cook in steam. Refrain from putting any weight on the cooker. Cook the caramel for 15-20 mins.

Tun off the flame and let the custard cool. Using a knife or a knitting needle, prick the cuatrd. If it comes out clean, your custard is ready.

Put it in the refrigerator.

Cut into slices and serve chilled topped with caramel sauce.

A recipe worth trying!

AW: Suchorita Dutta