Growing up as an “Army Brat”, dinner parties at the officers’ mess were a standard part of our lives. The highlight was the incredible array of desserts. And amidst the Indian “mithais” (desserts)  there was that one platter of wobbling gooeyness that always had its own special spot in my pukku – “Caramel Custard”. A creamy and decadent pudding, I’ve now come to realize that it’s not as hard to make, as it had appeared to be, in my youth!

To make it festive and in keeping with the spirit of the upcoming Christmas season, here’s a version using our wonderful Yuletide Spiced honey.

You could always just make regular caramel, the way you usually do, if you’d rather keep to the classics. ☺️

Here’s my recipe. Let me know if you make. I’d love to hear how it turned out for you, and if you enjoyed it as much as us.

 

Something to keep in mind:

While making this, just remember to use a heat safe pan or bowl. You could also do smaller, individual ramekins. You will also need a larger baking tray to use as a water bath to bake your custard in.

It is also nice to strain your egg and milk mixture to have a nicer, smoother custard texture.

FOR THE HONEY CARAMEL:

1/4 cup cream

2 tbsp butter

1/4 tsp  salt

1/4 cup white sugar

3 tbsp Yuletide Spiced honey

1 tsp water

MAKING THE HONEY CARAMEL

• Combine the cream, butter, and salt in a saucepan. Heat on medium until the butter and salt are melted and dissolved. Stir occasionally. Take off the heat and keep aside.
• In another pan, mix the honey, sugar and water and bring to a rolling boil, on a medium heat. Stir and swirl the pan occasionally.
• Lower the heat and pour the cream and butter mixture into the sugar and honey.
• Whisk constantly while pouring and when you have a rich caramel sauce, pour into your heat safe bowl.
• Swirl it till it covers the entire base and some of the sides. Leave to cool. (You could even put it into the fridge to speed up the process.)

FOR THE CUSTARD

4 large eggs at room temperature.

2 cups milk

1/4 cup White sugar

2 tbsp Yuletide Spiced Honey

A splash of vanilla

Preheat the oven to 180 degrees.

• Whisk the eggs and vanilla till frothy.
• On a low heat, mix the milk, sugar and honey till the sugar has dissolved.
• Cool for a bit till the milk is still warm but not hot (you really don’t want scrambled eggs!)
• Very slowly and in as thin a stream as possible, add the sweetened milk to the eggs.
• Stir constantly.
• Use a sieve to strain the custard mixture.
• Pour into the prepared, caramelised bowl(s).
• Carefully put the bowl(s) into a baking tray and pour boiling water till it is about an inch deep.
• If you’re using individual ramekins, take care they do not touch.
• Bake for 40 minutes. (Or till they look kinda cooked on the edges and still a little wrinkly and wobbly in the middle!) The custard will keep cooking as it cools.
• Leave in the baking tray with the water for 15 minutes.
• Refrigerate and cool completely before serving. At least 5-6 hours. Best left overnight.
• To serve, use a butter knife to scrape the edges to loosen the custard. Take a plate and cover the mouth of the bowl and flip. Using a spoon, tap the bottom and remove the bowl. The caramel should just ooze over the top.

Yummo!