Caramel Custard is a melt-in-the-mouth creamy dessert; a silky custard, smothered in a sweet caramel syrup!! It is my all-time favorite dessert. I have already posted a recipe of caramel custard with condensed milk. This version contains no condensed milk and uses only milk, sugar and eggs. Some people prefer a smooth, silky texture to the custard; not me!! I love the porous texture in my caramel custard, so I have taken an extra step to beat the eggs till frothy. I love to see the fluffy, silky custard, bathed in smooth, golden brown caramel syrup with lots of air bubbles or holes in it!! (Another way to get these holes or porous texture on the sides of the custard; if you like it; is to pour boiling water in the water bath). I hope you will try my version of caramel custard and enjoy it as much as we do in our family!!
Enjoy and Happy Eating!
½ cup sugar 2 teaspoons water 2 ½ cups milk ¼ cup sugar 1 teaspoon vanilla essence/extract Pinch of salt 3 eggs
Instructions Notes Straining of the egg-milk mixture is done to remove all lumps and any egg shells that may still be in the liquid.
