>> Thursday, January 10, 2013
I had this Caramel Custard in mind for a long time and I simply had to do this. I made this over the weekend and wanted to make the rest as well. Guess I was being too optimist. I did only one and never came around the rest. I am not sure if I will be able to manage this week. Let's see how things go.
Sending this to Veena who is hosting my Kid's Delight Edition
Coming back to this recipe, I made the caramelised sugar, wanted to do an exclusive post on that. So once I do that, I will update this post with that details. Till then you got to just know that sugar is melted directly and then water added and cooked on high to get that brown liquid. I topped with chocolate scrapping, some ended up being little chunks, no doubt it surely added to the final taste.
I made it in individual serving bowls and it was really so delicious! I even kept some in freezer and served it couple of days later, well I completed it all myself. Konda liked it and I liked it even much better.
Caramel Custard with Chocolate scrapping.
Sugar - 1/4 cup
Milk - 1/2 litre
Custard Powder (Vanilla flavored) - 4 tbsps
Chocolate - 3 teaspoons (scraped or powdered)
Vanilla essence few drops
How to make Caramel Custard
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 24