A delectable and sinfully sweet dessert just for all you sweet people out there. I have always wanted to make custard at home and this is the second time I made it. Successful on both attempts! It is not as difficult as generally said, as long as you are careful with mixing the warm milk and the eggs. This time I made in the Instant Pot (pressure cooker). You can also bake it in the oven but is a bit more complex then.
For this you will need -
2 Cups - Whole Milk
1 Tbspn - Vanilla Essence or 1 Vanilla Pod
4 Eggs
2/3 Cups - Sugar
1/2 Cup - Sugar for making the caramel
Method -
Heat the milk on medium heat with the vanilla. Bring it to just boil state that is small bubbles start to form along the edge. Take off the stove and keep aside. Then take the 1/2 cup sugar in a non stick pan and heat on medium to high heat. You can add one tablespoon of water if you like but the sugar will caramelize faster without the water. DO NOT STIR but make sure it doesn't burn by stirring the entire pan. Keep stirring till you get a beautiful golden color. This should take about 5 - 7 minutes. As soon as this is done, switch off the gas and pour the caramel into the vessel in which you plan to make the flan. This is crucial as the caramel will start to thicken pretty fast. I used a glass circular bowl. Once you pour the caramel, turn the bowl to coat the caramel along the sides as well. Let it cool.
In another medium sized bowl, beat the eggs and the sugar (2/3 cups) till you get yellow ribbon like consistency. Now add the warm milk to the eggs slowly. First a small trickle so the eggs don't cook and then a more steady pour. Once you pour all the milk, mix well and pour the custard into the caramel coated bowl.
For pressure cooker, pour one or two cups water in the cooker and place the heat proof bowl over a trivet or stand. Cover with aluminium foil to avoid condensation on top. I actually forgot the foil and it was fine but foil will make it safer. Pressure cook for 15 minutes in Instant Pot or 3-4 whistles in a regular pressure cooker. Allow pressure to release naturally and then take the bowl out. Cool on counter for about an hour and then in the fridge for at least 3-4 hours. Remove the custard by running a knife along the side of the bowl and turning it upside down on a plate.
If cooking in an oven, first create a water bath by pouring water in a deep dish into which your custard bowl will fit. Put about an inch or two of water. Place this in a preheated oven at 350 degrees and bake for 40-50 minutes till set. Set meaning the color will turn cream like and the texture will be jiggly :)
For this you will need -
2 Cups - Whole Milk
1 Tbspn - Vanilla Essence or 1 Vanilla Pod
4 Eggs
2/3 Cups - Sugar
1/2 Cup - Sugar for making the caramel
Method -
Heat the milk on medium heat with the vanilla. Bring it to just boil state that is small bubbles start to form along the edge. Take off the stove and keep aside. Then take the 1/2 cup sugar in a non stick pan and heat on medium to high heat. You can add one tablespoon of water if you like but the sugar will caramelize faster without the water. DO NOT STIR but make sure it doesn't burn by stirring the entire pan. Keep stirring till you get a beautiful golden color. This should take about 5 - 7 minutes. As soon as this is done, switch off the gas and pour the caramel into the vessel in which you plan to make the flan. This is crucial as the caramel will start to thicken pretty fast. I used a glass circular bowl. Once you pour the caramel, turn the bowl to coat the caramel along the sides as well. Let it cool.
In another medium sized bowl, beat the eggs and the sugar (2/3 cups) till you get yellow ribbon like consistency. Now add the warm milk to the eggs slowly. First a small trickle so the eggs don't cook and then a more steady pour. Once you pour all the milk, mix well and pour the custard into the caramel coated bowl.
For pressure cooker, pour one or two cups water in the cooker and place the heat proof bowl over a trivet or stand. Cover with aluminium foil to avoid condensation on top. I actually forgot the foil and it was fine but foil will make it safer. Pressure cook for 15 minutes in Instant Pot or 3-4 whistles in a regular pressure cooker. Allow pressure to release naturally and then take the bowl out. Cool on counter for about an hour and then in the fridge for at least 3-4 hours. Remove the custard by running a knife along the side of the bowl and turning it upside down on a plate.
If cooking in an oven, first create a water bath by pouring water in a deep dish into which your custard bowl will fit. Put about an inch or two of water. Place this in a preheated oven at 350 degrees and bake for 40-50 minutes till set. Set meaning the color will turn cream like and the texture will be jiggly :)
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