The British left a legacy behind in India: Caramel custard (Crème Brulée), Trifle puddings, and jellies. I saw the same popular puddings as a legacy of the British in South Africa, too. I love its simplicity and its delicious creaminess. Besides, it stays in the fridge for a good 3-4 days, so I can make a batch and have a small pudding each day. I add less sugar to the pudding as the caramel layer lends sweetness. You can add more to the custard if you like. Adding Chai masala to this traditional recipe is a delightful twist & heart-warming on cold winter days. I have seen caramel being made by my mom and learned from her, as well as from a few chefs, but if it is your first time, I suggest to check out some YouTube clips (by Raymond Blanc/ BBC)
Makes 4 ramekins. 1 cup=240 ml/ 1 Tbsp=15ml/ 1 tsp=5ml
| ½ cup milk | |
| ½ cup full cream | |
| 1 tbsp sugar | |
| ½ tsp chai masala (or mix cinnamon, clove, nutmeg, black pepper & ginger powders) | |
| 2 eggs (organic/ free-range their golden yolks lend more taste) | |
| ½ tsp vanilla extract / ½ pod vanilla split lengthwise in half, whichever is available | |
| For the caramel: | |
| 2-3 tbsp sugar if possible raw cane sugar | |
| A few drops of water to moisten the sugar |
The British left a legacy behind in India: Caramel custard (Crème Brulée), Trifle puddings, and jellies. I saw the same popular puddings as a legacy of the British in South Africa, too. I love its simplicity and its delicious creaminess. Besides, it stays in the fridge for a good 3-4 days, so I can make...
| 1. | Keep 4 ramekins ready. Pre-heat oven to 125⁰ C. |
| 2. | Make the caramel first by heating the moistened sugar in a tiny pan on medium heat. |
| 3. | As the sugar begins to colour, keep the pan moving a bit to evenly caramelize the sugar. |
| 4. | Let it become evenly golden and a few seconds more to darken it to a rich colour. |
| 5. | Pour immediately into ramekins & twirl the ramekins to distribute the syrup around the base. You have to be quick. |
| 6. | Add the milk, cream, sugar & chai masala to a small pan, if using a vanilla pod, add that too to the pan with other ingredients. |
| 7. | Heat the mixture on medium heat, stirring from time to time to dissolve the sugar. |
| 8. | In the meantime, in a jar whisk the eggs with the vanilla essence till frothy & light in colour. |
| 9. | As soon as the cream+ milk is scalding hot (small bubbles form at the edges), pour it slowly into the egg as you keep whisking it. |
| 10. | Pour the custard equally into the 4 ramekins. Place the ramekins in a baking tray. |
| 11. | Heat a kettle of water. Add the boiling water to the tray till the water is ¾ the height of the ramekins. |
| 12. | Place the tray carefully in the oven & bake the custard for 1 hour. |
| 13. | Remove from the oven. Remove the ramekins out of the water & allow them to cool. |
| 14. | Then cover each with aluminium foil and chill for at least 2-3 hours before serving. |
| 15. | To serve, you have the choice to loosen the edges and flip over on a plate so you see the caramel layer on top. Or just serve them in the ramekin. |