Tag Archives: dessert recipes

Caramel Custard in a Pressure Cooker

16 Dec

One of my favorite deserts is Indian caramel custard, now people may also call it flan, caramel creme and the brother/sister is known as Crème brûlée. My dad always made it in the pressure cooker, I think it helps release the juices and the texture is more dense which I prefer to the light and fluffy ones, melt in the mouth sorts because then my tastebuds are left wanting more whereas this feels mouthful! Okay, I must mention, I have baked this in ramekins in the oven, but this one definitely needs a pressure cooker.

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Tip: My dad insisted on buffalo’s milk for a better texture, but I have made this one with cow’s milk. I wish I had buffalo milk. Also, while caramelizing sugar, use a tablespoon of water to spread sugar evenly.

All you need:

  1. 2 cups whole milk
  2. 4 eggs
  3. 1 cup sugar
  4. 1/3 cup sugar or castor sugar (separately required)
  5. 1 tsp vanilla extract

Ready, Set, Go:

  1. On low to medium heat, dissolve 1 cup sugar in milk. Keep stirring until sugar dissolves completely.
  2. Whisk eggs until the color is lightened and start forming soft peaks.
  3. Gradually pour eggs in the milk making sure that you are stirring slowly with the other hand. Let the mixture thicken not boil, just heat it. We don’t want to scramble the eggs. The custard is ready.
  4. In a flat bottomed vessel (one that fits in the cooker), melt the 1/3 cup sugar and add a tablespoon of water which will help in caramelizing the sugar evenly. Spread the mixture evenly in the vessel tilting the vessel back and forth making sure the sides are also covered.
  5. Get the pressure cooker ready by pouring enough water at the bottom just like a warm water bath you’d create in the oven for ramekins.
  6. Pour the egg and milk mixture in this vessel and place it in the pressure cooker. Cover it with another vessel so the condensed water does not enter the caramel custard.
  7. Let it whistle once and reduce the heat to low for 10 minutes.
  8. Remove the vessel and let it cool down to room temperature.
  9. Flip it on a plate and cool it in the fridge before serving it.
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