1 lt Milk
6 ½ Tbsp - Sugar*
A small pinch Salt
2-3 drops Vanilla Essence
Raisins – For Decoration (Optional)
- In a pan bring the milk to a boil. Then keep it on heat for it to get condensed, till the milk reduces to ¾ lt.
- Add 6 tbsp of sugar and the salt and stir so that the sugar dissolves into the milk.
- Leave the milk aside for it to cool.
- Beat the eggs and mix it with the milk after it cools.
- Add the vanilla essence.
- For the Decoration - In a flat bottom (the sides may be cylindrical or otherwise) steel bowl, big enough to hold the milk, add ½ tbsp sugar and place the bowl on heat so that the sugar starts becoming caramelized. Once the sugar gets sticky and dark remove from flame immediately. Place the resins around the egde of the base of the bowl one at a time leaving a little space between each of them. Be careful not to burn your fingers as the sugar should be hot while you place the resins. Once the sugar is cold, the resins will not stick and the decoration will not be possible. **
- Now pour the milk mixture into the bowl. Cover the bowl with a lid and place it on steam in a pressure cooker and cook for about 5 mins on high and then 10 mins on low heat. If you do not have a pressure cooker, you may place the bowl into a big pan with some water in the base and cook it for a little longer on medium heat (about 25 – 30 mins)
- Once cooked, let the caramel custard cool. Then run a knife around the edge of the bowl so that the custard no longer sticks to the bowl.
- Now place the serving plate upside on the bowl and then turn the plate and the bowl over. The custard would come out of the bowl easily this way, with it's decoration intact.
- Now you may refrigerate and serve the custard cold or otherwise serve it as it is.
*The sugar quantity may be reduced or increased according to one's taste.
** If you do not want to decorate, you may skip this step. Or, you may caramelize it without the resins.