Caramel Custard

This is one of the best dish I can ever make... Not telling abt the shape :) But the taste...
My husband is fond of puddings and custards. So this is a HAPPY Treat for him :)

We both like this so much tat we end up fighting who will get the big half... But in the end he gave me a piece of his custard.... So mean of me, right. :) But You will realize when u make it once... So keep ur ingredients ready ( normally they are ready in ur fridge ) and start cooking :)


Ingredients:
Sugar 3 tbsp for making caramel
Eggs 4 large
Milk 2 1/2 cups (Thick Milk)
Sugar 5 tbsp
Vanilla essence little

TIP: I normally thickens the Milk so as to get a nice custard. For this I take 3 cups milk and reduce it to 2 1/2 cup.

Heat a pan and add the sugar (3tbsp) and make the caramel. This means, when u put the sugar in the pan lower the flame and let the sugar melt on its own. Do not stir it with a spoon. You can rotate ur vessel in order to ease the melting. Your caramel is ready. Keep it aside and let it cool fully. The caramel is dark brown color. Do not feel scared tat sugar is burning. This is what we want. I make Caramel in the same vessel in which I want to make the custard.

Now as I told above, I usually thicken the milk. So it is hot now. Let it come to normal temp. In a blender add the sugar(5tbsp), eggs and vanilla essence and blend well. Now add this mix to the Milk and mix it well.

Now pour this milk mix in the caramel pan. Do not stir. Now you have to double boil this custard for 1 hr on low flame. Less or no steam shud escape ur double boiler.
After 1 hr check if ur custard is readyby putting a knife in it. If it comes clean, your custard is ready to go. Let the custard cool off to normal temp b4 u remove it from the pan. The custard will have some water(caramel water) in it. So take care while removing it from the pan.

TIP: To remove custard from the pan, put a flat plate on your pan and make it upside down.

PS: I use pressure cooker, without the weight and sealing the outlet with a cello tape as double boiling vessel.