Wednesday, July 2, 2008

Oven cooked Caramel Custard

I had previously posted my pressure cooked caramel custard using a pressure cooker without pressure (looks confusing? :) , view my previous post here :)], a long time back. For those who don't have an oven, you can prepare equally good Caramel Custard pudding using the pressure cooked method.

I recently purchased some Ramekin cups especially for making Caramel Custard pudding. This time I followed Tyler Florence's Flan recipe of making this dessert. I feel flan and Caramel Custard is almost the same. The recipe he wrote is same as that for Caramel Custard pudding. I tweaked the recipe by using milk instead of heavy cream and added cinnamon powder instead of the cinnamon stick and also increased the amount of water to make caramel as suggested in the comments section of this recipe in Food Network This is one good way of avoiding the eggy smell. You may use nutmeg too.

I also want to mention that I felt so happy when Suma Rajesh, Divya and Andhra Flavors passed me the Bear Hug :) Love you dear friends and hugs to all of you dear bloggers and readers :) Each one of you are worthy of it:) I am going to also pass it to my long time blogger friend Seena of Simple and Delicious .

Coming to the pudding recipe:

Ingredients:

1 1/2 cups sugar
1/2 cup water
1/2 lemon, juiced
2 cups whole or 1% milk
1/2 teaspoon cinnamon
1 teaspoon vanilla essence
3 large eggs
2 large egg yolks
Pinch salt


To make the caramel: Combine 1 cup of the sugar and 1/4th cup of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes.Don't stir with a spoon after the sugar dissolves and is progressing towards caramelizing. Remove from the heat and immediately add the lemon juice and the rest of the 1/4th cup of water, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in a casserole dish or another oven proof dish wide and deep enough to hold all the Ramekin cups and set aside.

Preheat the oven to 325 degrees F, bring a vessel with water to a boil for the water bath and keep it hot.

Combine the milk, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the mixture to a brief simmer, stirring occasionally. Don't let the mixture come to a boil. Just simmer it.

In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Stir the egg mixture by gradually adding to it the milk-cinnamon-vanilla mixture. Do not add the entire milk mixture at once, as that causes the eggs to start cooking and make a mess by having scrambled eggs, so add it bit by bit to the egg and mix well after each addition. Pass the mixture through a strainer into a another vessel. Pour the custard into the caramel-coated mold filling it up to 3/4 level.



To create the water bath: Pour the hot water into the casserole pan to come halfway up the side of the mold. Be careful to not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is set. You can confirm this by inserting by gently shaking the custard cup and the custard will jiggle a little (as written by Tyler :) ....Let the custard cool in the water bath, then refrigerate for at least 4 hours or overnight. When you are ready to serve, run a knife around the inside of the mold to loosen the Caramel Custard. Place a dessert plate on top of the Caramel Custard and invert to pop it out.

37 comments:

Jeena said...

This is just like a creme caramel, it looks fantastic, what a wonderful recipe.

Trupti said...

Custard looks delicious Roopa. Congrats on award. Enjoy your award.

Divya said...

Yummy caramel custard Roopa...too tempting,I just had some last week,but I am still drooling;-)Great idea to bake it in the oven:-)adding cinnamon/nutmeg to avoid the eggy smell is a wonderful idea,so is increasing the amount of caramel..will try your method next time!!great entry!!

Bhawana said...

This is yummy Roopa. Will try this one. Looks perfect. and pics are very tempting :).

kamala said...

Looks so tempting and pretty Roopa..Soon I will try this.Congrats on ur award

ranji said...

wow roopa..the caramel custard has come out perfecccct!!..yes i had seen ur pressure cook method..i somehow find using oven easier!!!looking fwd to u making more dishes with those ramekins :) and posting here....congrats on ur award..u do deserve ahug...a real one from me coming when we meet u :)

Andhra Flavors said...

I had this y'day. Ur custard has come out perfect.

Suma Rajesh said...

fantastic and perfect custard...i never tryed in cooker..will give a try...congrate on ur awards

JZ @ Tasty treats said...

Roopa, theres something waiting for u on my blog!!

Seena said...

Wow, again award!!!
thanks a lot, but you have to promise me to send that lovely sweet.. :)
that looks really wonderful.. !!
Will come back when possible. :)

ranji said...

yeah i know...too much chicken :)...binu was doing hulahoop to digest the food :D..adding broccoli sounds gr8...will give a nice nutty flavor :)..
U r indeed one of my closest friends i have..love ur company :)..hugs to u too

Uma said...

Yum, the custard looks so delicious roopa! Congrats on the award.

Roopa said...

Jeena, its not any different than creme caramel, infact i think that flan, creme caramel, caramel pudding are all synonyms:) Thanks a lot for stopping by:)

Trupti, thank you:) Yes the custard came out well in those ramekin cups:)

Divya, i got the idea to add nutmeg from a blogger when I asked her about the eggy taste. Tyler also added cinnamon and that made me sure that these would definitly help get rid of the smell. Adding more caramel also seems like a good idea, thank you for suggesting that:) Thanks for commenting:)

Bhawana, thank you so much for stopping by my blog:) Yes the pudding tasted very good, hope you too will try it someday:)

Kamala, Thanks a lot dear:) Yes its quiet a easy recipe, the only difficulty is in making the caramel which you will definitly get it right after some trial:) Thanks a lot for stop[ping by kamala:)

Ranji:) Thanks you!! Your words always inspire me to post things like this:) I havent posted much of desserts or sweets or baked items recently, have to do that. Yes ramekins will definitly serve multipurpose, we recently used it for having payasam.

hehehe about the heavy chicken dose, we came home and I slept after a while as i hadnt slept much the previous night. I tried your gobi manchuri and it came out perrrfect:)

Andhra flavors, thanks a lot dear:) I am glad you liked my custard pudding:)

Suma, thanks a lot for the wishes, pressure cooker method is easy too, the only difference is you might not get a smooth finish on the bottom, but it doesnt matter as you will anyways be inverting the custard to expose the caramel part. The taste remains same whichever method you choose:)

JZ, Thank you so much!! It means a lot coming from you:) I have already posted a reply in your post

Seena, Yes surely I would send it as an attachment :) Thank you so much for dropping by, you definitly deserve a bear hug from me:)

Uma, thank you so much for that nice comment:)

ranji said...

thank u so much roopa for trying out thambale pudi...thambale pudi is very tasty...yes adding curry leaves makes a big difference...thats one of the secret ingredients in it :)..i have been eyeing ur pressure cooked rosematta biriyani ofr sometime..am gonna try it this weekend :)...

Trupti said...

Hey Roopa, check my blog.

Devi Priya said...

Delicious custard Roopa. I have a surprise for you in my blog.

Sagari said...

custurd los beautiful roopa

Cynthia said...

Ummmm, so good!

VEGETABLE PLATTER said...

the wheat laddoo looks yummy .. we too make it at our place during festivals .. we call it thambittu

Sireesha said...

Custard looks delicious and inviting Roopa. Congrats on award. U deserve more......

Shreya said...

Hi Roopa, the caramel custard looks so delicious. It brings back a lot of memories for me! My mother used to make it often when I was a kid, and it was my favorite dessert. I have never ever tried making it on my own. Congrats on your award! The Kadai fish fry in coconut is mouthwatering too:-)

Pravs said...

looks very yummy ~!

Trupti said...

Hey Roopa, where are you? Hope everything is going fine. Check my blog for award.

Suma Rajesh said...

i have passed on the magic lamp to u..chk my blog :)

vandana rajesh said...

This caramel looks delicious. I always make in the pressure cooker, have never tried making it in the oven. Will try it now.

Toothfairyrecipes said...

WOW looks great. I love to know how to get rid of eggy smell:-)
Thanks for sharing.
X M

Dhivya said...

roops dear..how r u?
am back again...caramel looks so colorful and tempting...Is this fare enough to tempt me like this..too bad:))))

KK said...

Wow this is looking yummy for sure :)
Thanks for the comment on my blog and for Rocking girl blogger award!! May god bless you. keep blogging :)

Trupti said...

Hi Roopa,

Where are you? Hope you are doing ok.

Happy Firendship Day !!

On this nice day I would like to invite you to join new Indian Blog Aggregator enewss.So join me enewss to spread our love of food.

Ram said...

First Congratulation for Awards.Your Caramel looks great.I like it.
Thanks for sharing such a nice recipe.

Usha said...

Congratulations on your award.Your caramel looks awesome :)

Suma Rajesh said...

hello roopa..wht happend?did not c u after long?..r u ok?

Suma Rajesh said...

i have somthing 4 u..collect it and enjoy

Sireesha said...

HAPPY GANESH CHATURTHI DEAR:))

Kuttu said...

hey..mouthwatering dish....kothiyavunnu......

Suma Rajesh said...

hellon roopaa...where r u?

Roopa said...

Hi dear friends:)

I am sorry to be this late in replying to your comments...Was on a long break:) ...Thank you all so much for writing to me:)

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