Custard
- 2 cups whole milk
- Cardamom powder
- 4 eggs
- 2/3 cups sugar
- 1/2 cup sugar
- 1or2Tbsp water
The Recipe:
- First simmer the milk with the Cardamom powder and 2/3 cup Sugar. Keep aside to cool.
- In a separate pot heat 1/2 cup sugar and 2 tbsp water and heat until the sugar melts and turns golden or deep amber color. Occasionally give it a swirl. This will take around 5-7 mins. Please watch and make sure you take it off the heat when it’s done, otherwise it will burn.
- Then pour the caramel into a container that will go in your IP. I used one of my regular cooker stackable bowl.
- Coat the base & sides of the container with caramel and let it cool. It will set in around 5 minutes
- Start making the custard. In a bowl, beat eggs. Pour sweetened milk to the eggs. Please let the milk cool down so that it doesn't scramble the eggs!!!Pour milk slowly and keep beating the mixture.
- Check if the caramel has hardened and then pour the custard over the caramel. Cover the container tightly with aluminum foil
- Add 2 cups of water in the Instant Pot. Place the bowl (covered with foil) on a trivet and put in the pot.
- Press Manual and reduce time to 5 minutes with the vent on Sealing. Natural release for 10 minutes, release the rest of the pressure.
- Take out the pot and check if the custard is set. Stick a toothpick in the centre and it should come out clean.
- Remove the bowl from the Instant Pot and let cool for 1 hour at room temperature. Then chill in the refrigerator for at least 3 hours so that you get those perfect slices!!
- To unmold, run a knife around rim of bowl and invert onto dessert plate. The liquid will fall in the plate initially and then the custard flops down.
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