This is a simple Indian desert and is a very popular caramel flavoured egg recipe. Sugar syrup is cooked to caramel stage and poured into molds before adding the custard base. It is steamed in a pressure cooker or oven in water bath. Refrigerated and while serving flipped upside down to a serving plate with the caramel on top.
INGREDIENTS
FOR CARAMELIZATION
Sugar 3 tbsp
Water 2 tsp
FOR THE CUSTARD
Milk 2 and 1/2 tea cup
Eggs 2
Sugar 3-4 tbsp as per taste
Vanilla essence 1 tsp
METHOD
HOW TO MAKE CARAMALIZED SUGAR
Heat a nonstick pan and add 3 tbsp sugar and 2 tsp water.
Stir till golden brown in colour.
Remove from heat and pour the caramalized sugar into a bowl. Turn the bowl around to coat the sides also with caramalized sugar. Leave aside to cool.
HOW TO MAKE CUSTARD
Boil milk in a deep pan and turn off the heat. Add vanilla essence.
Beat eggs and sugar in a separate bowl.
Slowly add the hot milk little at a time to the beaten eggs. While adding hot milk whisk or the eggs will cook.
Add the above mixture over the caramalized sugar.
Cover it with two layer of butter paper or a steel lid,
Add water to the bottom of a pressure cooker and when it starts boiling on low heat place this mixture in the pressure cooker. Put the lid of the pressure cooker , do not put the whistle. Steam on low heat for 25 minutes.
Remove from pressure cooker and allow to cool. Keep it in fridge for 2-3 hours.
Press the sides and flip it in a plate and demold.
Cut and Serve cold.