Recipe: This caramel custard in a jar is the perfect quarantine Easter dessert!
Caramel Custard Jars
Yields: 4 jars
Time: 1 hour
FOR THE CUSTARD
400 ml milk (boiled and cooled)
2 tsp vanilla essence
200 gms sugar
FOR THE CARAMEL
100 gms sugar
2 tbs water
In a heavy bottomed sauce pan cook the sugar and water until the sugar is caramelised. you are looking for a nice golden brown. Be careful not to burn the sugar.
Pour the caramel into the glass jars or ceramic bowls & swirl it a little.
Add the sugar to the milk and stir well until the sugar is dissolved completely.
Whisk the eggs and add it to the milk. Use a whisk or an egg beater to incorporate the eggs, milk and sugar.
Strain the liquid to get a smooth custard and pour it into the jars. Do not omit this step.
Fill an aluminium tin with hot water and submerge the jars 3/4th in it and place the pan into the pre-heated oven to bake at 180 degree Celsius for 45 to 55 minutes or until a toothpick comes out clean.
Once baked, take them out from the water bath and let it cool to room temperature. Refrigerate the custard for a few hours before serving it.
Contributed by Cindana Manickavel of Sugar Monkeys, Chennai.