Caramel Custard

Caramel custard or caramel pudding , you call it as you wish, is one delightful dessert that you can eat all day...
This is a self saucing pudding/custard...


Ingredients:
For custard:
Milk  - 3 cups
Cornflour  -2 Tbsp
Sugar  - 4 Tbsp
Vanilla Essence-1 tsp
For Caramel:
Sugar - 1/2 cup


Method:
For Making Caramel:

1. Heat the sugar for caramel in a non-stick pan or a heavy bottom vessel. Make sure to keep the stove in simmer.
2. The sugar melts and turns into brown coloured liquid consistency. This is our caramel.
3. At this point, pour the caramel on a plate, make sure it spreads like a coating all over the plate.
4. Keep it aside and let it cool for a couple of minutes.



Caramel crystals

5. Then crush the hardened caramel into small crystals.

For Making Custard:

1. Now boil milk in a pan.
2. Meanwhile mix the cornflour and little bit of milk into a paste without any lumps.
3. Once the milk is boiled , pour the cornflour mixture into it and keep stirring so that no lumps are formed.
4. After a while when the milk seems to thicken, add sugar to it and stir well.
5. The mixture then thickens (like a porridge) and starts to leave the sides of pan.
6. Custard is ready now.... let it cool and add vanilla essence to it.

To Serve:

1. Take a bowl of your choice, place the caramel crystals in it.
2. Then pour the custard over it.
3. Set it in refrigerator (in the freezer compartment) for 2-3 hours.
4. Before serving, toss it upside down on a serving plate.The caramel sauce oozes over the pudding. Serve chill.

 Confessions:

• This recipe serves 6-7 ... depending on your serving cup size of course!
• It tastes good even if you do not add vanilla essence. So that the whole dish gets the flavour of caramel only...
• The custard alone can also be served separately. But make sure it is hot or warm.