Goan Cream Caramel
Goan caramel pudding is similar to crème caramel; it features a silky-smooth custard base, topped with caramel. This is a very popular dessert in Goa. It’s very simple and easy to bake. Discover how to create this Goan delicacy step-by-step with images.
This humble custard is the dessert that never competes for attention, but somehow always manages to get it. In Goa, it has long been a dessert that never competes for attention, but somehow always manages to get it.
This dessert has a layer of rich and velvety smooth custard topped with golden caramel. The amber caramel is a little bit bitter to prevent the dessert from being overly sweet. and the custard’s silky richness that seems to melt away instantly. a dessert that encourages you to slow down.
The smooth custard is made with egg, milk, sugar and vanilla. It can be prepared in one big pan or in individual ramekins, and it can be steam-cooked in a pressure cooker. It is so heavenly and irresistible. Every bite just melts in your mouth. Do try this recipe and let me know your views.
Another alternative for making caramel pudding is to substitute custard powder for the eggs. The recipe for this caramel pudding is given here.
You might be interested in other recipes like
- Goan Serradura
- Goan Bangdyachi uddamethi
- Goan crab xacuti
- Goan chicken Xacuti
What you need to make this recipe
- EggsÂ
- MilkÂ
- Sugar
- Vanilla Essence
- Salt
- Water
How to make Goan Cream Caramel
Pour sugar and water into a heavy-bottomed saucepan. Heat without stirring, over medium flame, keep swirling the pan as the sugar melts.
As soon as the sugar is a deep golden amber colour, pour it immediately into a mould or individual ramekins. Spread the caramel evenly over the base and let it cool and set.
To prepare the custard, in a kadai, warm milk along with sugar gently without bringing it to a boil. In a large bowl, whisk the eggs. Stir in the vanilla extract and a pinch of salt.
Whisk the warm milk into the egg mixture in a slow, steady stream. Pass the mixture through a fine sieve into a jug to remove lumps and make it silky smooth.
Pour the custard over the hardened caramel layer. and cover the mould with a plate or aluminium foil. Place the mould over a steamer or in a pressure cooker without a whistle and steam it for about 30-45 mins. Or you can even bake it in an oven.
Refrigerate the pudding overnight or for at least 4-6 hours before serving.
Goan Cream Caramel
Ingredients
For Carmel
- 8 tbsp Sugar
- 1 tbsp Water
For Custard
- 500 ml Milk
- 1/2 cup Sugar
- 4 Nos. Eggs
- 1 tsp Vanilla Essence
For Baking
- Water as required
Instructions
- Pour sugar and water into a heavy-bottomed saucepan.
- Heat without stirring, over medium flame, keep swirling the pan as the sugar melts.
- As soon as the sugar is a deep golden amber colour, pour it immediately into a mould or individual ramekins.
- Spread the caramel evenly over the base and let it cool and set.
- To prepare the custard, in a kadai, warm milk along with sugar gently without bringing it to a boil.
- In a large bowl, whisk the eggs. Stir in the vanilla extract and a pinch of salt.
- Whisk the warm milk into the egg mixture in a slow, steady stream.
- Pass the mixture through a fine sieve into a jug to remove lumps and make it silky smooth.
- Pour the custard over the hardened caramel layer. and cover the mould with a plate or aluminium foil.
- Place the mould over a steamer or in a pressure cooker without a whistle and steam it for about 30-45 mins. Or you can even bake it in an oven.
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