A luscious vanilla custard baked with a lovely golden caramel base. It is then inverted onto a plate and served cold. Silky smooth creaminess in every spoonful, this dessert is a fitting finale to a fine meal.
What happened to me??
Has it ever happened to you that you have been so overcome with things, the enormity of numerous situations over weigh you and you fail to honor your commitments to any amount of your abilities..? Yes, that is what happened to me. No.. I did not drop off the face of the planet. However I did trip over the NRI status and landed with a bang in a different continent altogether. Yup.. I have moved home..! Not to another apartment, but shifted continents.. from Bahrain back to hometown.. Cochin..! … And I AM HOME..!
The shift was very sudden, the time frame too less to tell anyone or even post about it. I thought I had a better chance of posting once I reached Kerala. But then my sisters marriage came up, getting school admissions in the middle of the year, finding a suitable place to stay and setting up home in time for the hubby to return. In between this I had no time to write, no time to chat with most of my friends and students.
It was quite unexpectedly that I had to go to the hospital for a Septoplasty surgery on Friday. And sitting in the hospital room, with nothing to do but wait, I thought. Every time my thoughts go into flashback mode, I go into remorse mode. Remorse for not finding the time to say proper good byes to many friends, remorse for not even visiting my blog during the past four months and remorse for not touching my oven during the time. Now sitting post surgery, with splints in my nose, I found my time to write.
So, an apology is the order of the day. I sincerely apologize to all my friends in the Blogosphere, my valuable readers and the many pals, especially Anamika and Rashida who wrote in to check whether I was okay or not. I should have posted more often. But now am back, with a simple recipe that can be tweaked. And a promise that I am not going to disappear on you again. Cheers.!
CLASSIC CREME CARAMEL
- 2/3 cups sugar
- 1/4 cup water
- 600 ml Full fat milk
- 4 Eggs
- 1 tsp Vanilla extract
- 1/4 cup Sugar
- 1/2 cup finely chopped, blanched almonds (optional)
- Preheat the oven to 150C .
- Prepare the caramel. Place the sugar in a deep pan, on medium heat.
- Let the sugar caramelize (about 5 minutes). When the edges are a nice brown color, mix the sugar up with a spoon till the sugar is completely caramelized.
- The sugar caramel will start to froth up. When you have attained a deep golden caramel, pour in the water and give the caramel a quick mix.
- Take the pan off the flame and pour the caramel into the ramekins / dish. Spread it around the ramekin by turning the ramekins. Keep aside, the caramel will cool and harden.
- Now Prepare the custard. Heat the milk with sugar till you can just about dip your finger in it for 3 seconds.
- Meanwhile beat the eggs and the vanilla extract till well combined.
- Pour in 1/4 cup of milk to the egg mixture stirring all the while. This will temper the eggs.
- Slowly add the remaining milk to the whisking well all the while.
- Sieve the mixture. If you are adding almonds, add them now.
- Pour the custards into the prepared ramekins.
- Prepare the water bath. Take a baking pan large enough to hold the ramekins. Place a napkin inside the pan and place the ramekins on top of the napkin. Donna Hay believes that this facilitates even cooking of the custard. And I second her opinion. 🙂
- Pour enough boiling water into the pan that it reaches the half way mark of the ramekins
- Bake for 30 – 40 minutes till the custard has set.
- Once cooked, remove the ramekins from water bath and cool on a rack for sometime. Then place it in the refrigerator and cool overnight.
- Run a small knife around the inner edges of the ramekin and invert the custard onto the serving plate.
- Sit back and enjoy.
A very interesting variation to this classic is the addition of finely chopped almonds to the custard. They almonds float to the top when cooking and form a lovely base when inverted. The crunch of the almonds give an extra ordinary texture and surprising kick to each spoonful. Scrumptious..!!
HAPPY DIWALI FOLKS …!!!