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Caramel Custard With a hint of Hazelnut

Too few ratings

Priya Salian

Community Member

Difficulty

Medium 👍
30
min.
Preparation
45
min.
Baking
120
min.
Resting

Ingredients

Pieces:-8+
1 l whole milk
eggs (room temperature)
½ scoop sugar
¼ scoop sugar (for coating)
1 tbsp vanilla extract
1 tbsp hazelnut

Utensils

  • cooker
  • blender
  • Step 1/6

    • eggs (room temperature)
    • 1 tbsp vanilla extract
    • 1 tbsp hazelnut

    Take a blender and blend the eggs with vanilla extract and a dash of Hazelnut syrup. keep it aside.

  • Step 2/6

    • 1 l whole milk
    • ½ scoop sugar
    • cooker
    • blender

    Boil the milk along with sugar. Once the sugar melts, let the milk simmer for about 10 mins or till it slightly thickens. Keep it aside for cooling.

  • Step 3/6

    • ¼ scoop sugar (for coating)

    Now add sugar in the bowl which will be used to bake. Heat the sugar and let it melt. let it reach the golden brown stage and bring it off the heat. Keep swirling till it covers the lower part of the bowl and let it set.

  • Step 4/6

    Now it's time to combine!! Add the egg mixture to the slightly warm milk and stir it well. If u find the sugar less then u can add powdered sugar as per the taste. Once completely combined pour it to the caramel bowl.

  • Step 5/6

    Keep the bowl in the steamer or cooker without whistle. Add sufficient water to the cooker. Keep it for 45 mins or till a knife comes out clean. Let it cool.

  • Step 6/6

    Once its cooled, u can demould and keep in fridge. It should be served cold...

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