Cream Caramel

Caramel pudding or Cream caramel is a customary sweet dish across many Bengalee homes.  Our mothers made it, our grand mothers made it, growing up practically everyone around me made it. But then came the days of blood sugar, high blood pressure and now LDL and Triglycerides and what all exotic names have you which, changed the simple pleasures of life to sin. Slowly but surely even the infamous Bangalee started to move away from wholesome sweet dishes made at home.But off late I have realized life is too short and there is no time wallow in the exotic world of the LDLs and have started taking a pot shot at desserts.

 The Cream Caramel is our family favourite. Although it is one of the easiest and simplest desserts to churn up at home it took me some time to get here. One pudding that didn't fall apart after all the sweating involved. One need not be a patisserie to put this together. But still there are glitches. If you have ever tried desserts you will know what I am talking about. Desserts are the most difficult category in the cooking kingdom. Anyone who has tried making kheer, gujiya or baking a cake would know. Accuracy is everything and so is the temperature control. Now, you must be wondering then why am I talking at such length about this. Well I usually use to make this in the cooker in a water bath, which, is the traditional way of making it. But then my hubby threw a spanner into my happiness by challenging me to do the same through microwave cooking. Well, now this was completely a new world for me. And I did stumble and after many a puddings I finally have found the fool proof recipe. Please do try and send me feed back.

Ingredients

Milk - 500 ml
Sugar - 1 cup
Eggs - 3
Corn flour - 2 tbspns
Vanilla extract - 2 tspns

For caramelisation - 4 tbspn sugar and some water

Process

In a frying pan add the sugar for caramelisation and add just enough water to wet the sugar grains. On high heat keep on stirring it continuously. First the sugar will melt, then it will froth but don't worry keep on stirring, finally it will start turning brown, give it one or two stirs and remove from heat as it turns deep brown and immediately pour the liquid in to the mould  and well coat the bottom of the mould with the caramel. You have to be fast here as the caramel will set in quickly.

Now in a separate bowl mix all the first five ingredients and blend. Pour the mixture over the caramel in the mould. Set the microwave on full power and micro it for 5 minutes. Check with a tooth pick or a knife for setting, in case the toothpick/knife is clean then know you are done, otherwise, add another 30 seconds to 60 seconds depending on the power level of your micro. Disclaimer needs to be added here. All the microwaves have different power levels at least in India, I speak from experience as I tried it on Samsung, LG and Godrej!!! What can I say? know I am just spoilt for choices! But on a serious note the fine tuning has to be done by the patisserie himself or herself.

Now let it set for a while, put it away in the fridge to chill. Once it is set completely take out the mould and flip it over and the caramel will be on top.

Hope you will enjoy it as much as we do. Next time I will be back with the Mango Pound Cake. So hang in there. Try this and trust me your Sunday brunches will become a talking point in town.