Geethu's Caramel Custard - Guest post

How true are these words !! When you are feeling totally down to cook anything that is worth putting on the blog , when your blog is slowly dying starving for food and when you dont even bother to keep it alive and suddenly somebody calls you and says she has a good recipe that can be posted on your blog .. oh I dont really know how to explain how much those words lifted my spirit up. 

Thanks a lot Geethu for coming up with my favourite dessert .Hugssss and muahhaaas sweet heart ...

She infact has given better narration of the recipe than me and am sure you will all love this melting Caramel custard.Over to Geethu ...

Ingredients:

For the custard

1 glass milk
2 eggs
2 tablespoons sugar
1/4 teaspoon vanilla essence

For the caramel
3 tablespoons sugar
1/2 cup water


Method for the caramel
1. Melt the sugar on low heat until it turns a deep brown.
2. Add the water carefully and cook on slow heat until a thick honey-like syrup is obtained. This is the caramel.
3. While still hot, pour the caramel into a mould and gradually turn the mould so that the sides get coated with the caramel. Leave aside.

For the custard:
1. Beat the eggs with the sugar thoroughly.
2. Boil the milk.
3. Pour the milk into the egg-sugar mix and blend it well.
3. Add the essence, beat once again and pour into the mould.
4. Cover the mould with a piece of aluminium foil/brown paper. Seal it with a cellophane tape
5. Steam cook the custard on very low heat for 20 minutes minutes. (A fine needle pierced through should come out clean).
6. Remove the cover from the mould. Cool and refrigerate it.
6. Just before serving, cover the mouth of the mould with a plate. Quickly turn the mould over on to the plate and remove the mould. Serve immediately.

Note: The topping can vary based on your interest. You can use honey, melted chocolate etc.
          you can use cherry/scrapped chocolate/honey and nuts to garnish.