Back to Pre School basics – Red & Blue makes Purple. For almost a month I had been brainstorming to cook something purple or black. Harini’s (sunshinemom) FIC event of this month almost made me loose my sleep. Whenever there is a challenge, I do not feel like cooking something which I have done before. It is always more fun to experiment & come up with something new. Thats the whole purpose, isn’t it?
This one always reminds me of my childhood and my mom. I would just love this and still do. Whenever it was caramel custard it used to be my special day and the same is now with my family. It also reminds me of my trip to Goa. This little family restaurant on the sea shore served caramel custard in tiny little individual serving and I would have it after EVERY meal.
If you are entertaining the family or guests, this sure is going to be a favorite.
Ingredients:
Preparation:
Add cold milk, egg, 2 tablespoons sugar, vanilla extract and the bread in the blender and blend till its all smooth and no lumps.
Take a flat thick bottomed container and add the butter and melt it. (Can use ramekins too and use it in the double boiler or oven)
Add the 2 tablespoons of sugar and heat the sugar with the butter in very low heat till the sugar coats the bottom and caramelizes to dark brown. (As a substitute you can use the Brule burner and heat the sugar to caramelize).
Cool completely till the caramel hardens.
Pour the mixture in the blender in this container, and cover it tight so no water/steam can go in.
Pressure cook it for 15 minutes or follow instructions if using a double boiler.
Cool this and put in the refrigerator to chill for about 3-4 hours.
Before serving loosen the sides with a sharp knife and turn it over a Flat Serving Plate. It should be soft and should be holding up right and not falling apart.
Garnish with raisins and almond and slice up the custard.
(If using ramekins, you can serve them individually)
Notes: If you want a lot of caramel, please use more sugar when you are caramalizing.
