Friday, 23 May 2014

CARAMEL CUSTRAD

CHEF BB


CARAMEL CUSTRAD
INGREDIENT
200 Gms                                           whole egg
200 ml                                               milk boiled, cooled
100 grams                                        sugar
¼ teaspoon                                      vanilla essence
01 number                                       silver foil
30 grams                                          butter
UTENSIL
01 number                                       jelly mould
METHOD
Double boiler or indirect steaming method...
MOP
            Take some sugar in the base of jelly mould and caramelize it. Let it cool. By that time combine all ingredients in a bowl apart from silver foil whisk it well till sugar dissolves. Now check the caramelized sugar is set and hard. Apply some butter on the borders of the jelly mould.  Pour the custard mixture on top. Cover it with silver foil. Keep it in gently boiling water until custard fully cooked take it out and serve it hot.
COPY RIGHTS RESERVED BY @CHEF BB
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