caramel custard

too easy, too good (serves 6)

in a small pan, melt 6 tbspns of sugar and keep it on heat till it turns golden-brown.
pour a thin layer of the hot caramel in 6 ceramic/tempered glass bowls.
in a pot, bring the milk to a boil.
after it has cooled to room temperature, whisk in the 6 eggs.
add a few drops on vanilla extract in the milk mixture.
strain the mixture over the now hardened caramel in the bowls.
add some cups of water to a big pot and place some metal coasters in the pot as the water boils.
place your small bowls on the coasters in the pot and cover with a lid.
let them steam for 30-35 minutes.
after they have cooled to room temperature, place in the fridge for at least an hour.
later, flip your custard and enjoy!

don’t walk away from your sugar cause it browns and burns hella fast!
don’t use normal glass bowls! the hot caramel will shatter them upon contact.
it’s important to be patient and let the milk cool or else the eggs will cook/form ribbons in the hot milk.
strain the misture is important to get a smooth texture from your custard after it cooks.
instead of the metal coasters and all you can simply use an idli steamer.
i like making my custard the night before so they get nicely firm and cool before eating.
the recipe can be downsized and multiplied very easily. just think 1 cup milk+1 tbspn sugar+1 egg per serving!