Caramel custard Ingredients
Milk – 4 Cups
Egg – 8 No
Sugar – 10+8 Tablespoons
Steps
• HEAT Milk to boil
• Dissolve 10 tablespoons of sugar in it & let it to cool.
• Make caramel for the caramel custard by warming 8 tablespoons of sugar in a dish and sprinkling 4 tablespoons of water in it. Bubble and decrease the high temperature. Swirl the container & do not stir with spoon etc.
• Remove from high temperature when caramel gets to be brilliant shade. Guarantee it doesn't turn tan as the custard will have a sharp bitter taste of caramel.
• Pour this mixture into the molds used to make caramel custard. Let the mold cool for 12 minutes for caramel to chill off.
• Pre-heat the OVEN to 1800 degree centigrade.
• Beat the eggs and vanilla concentrate in a vessel include milk & again beat every one of the three
• Strain the mixture utilizing a strainer.
• Pour the mixture to the shape that have caramel. Place the molds in a heating tray. Spill enough boiling point water in the heating tray so that a large portion of the mold is secured. Place the tray in the boiler and prepare it for around 42 minutes ( Cover & Uncover in between).
• After 42 minutes, take the tray and permit the caramel custard in the molds to cool.
• Refrigerate (not in the cooler) it for least one prior hour serving.
• Holding firmly, place a plate on top of the mold & turn the plate and the mold upside down.
Milk – 4 Cups
Egg – 8 No
Sugar – 10+8 Tablespoons
Steps
• HEAT Milk to boil
• Dissolve 10 tablespoons of sugar in it & let it to cool.
• Make caramel for the caramel custard by warming 8 tablespoons of sugar in a dish and sprinkling 4 tablespoons of water in it. Bubble and decrease the high temperature. Swirl the container & do not stir with spoon etc.
• Remove from high temperature when caramel gets to be brilliant shade. Guarantee it doesn't turn tan as the custard will have a sharp bitter taste of caramel.
• Pour this mixture into the molds used to make caramel custard. Let the mold cool for 12 minutes for caramel to chill off.
• Pre-heat the OVEN to 1800 degree centigrade.
• Beat the eggs and vanilla concentrate in a vessel include milk & again beat every one of the three
• Strain the mixture utilizing a strainer.
• Pour the mixture to the shape that have caramel. Place the molds in a heating tray. Spill enough boiling point water in the heating tray so that a large portion of the mold is secured. Place the tray in the boiler and prepare it for around 42 minutes ( Cover & Uncover in between).
• After 42 minutes, take the tray and permit the caramel custard in the molds to cool.
• Refrigerate (not in the cooler) it for least one prior hour serving.
• Holding firmly, place a plate on top of the mold & turn the plate and the mold upside down.
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