Silky smooth Caramel custard!

Dear friends, Life has taken a different turn altogether since my son's arrival.. Been enjoying motherhood since then and lost track of time :) .my last post was an year and a half back :-O  Time flies!  Thanks to all the bakers on HBG for their likes and interest to know about this recipe! I'm back on track and I'm feeling great!  I promise that I will keep my blog active with some super easy and mouth watering recipes..

Easy CC

Tell me who doesn't like Caramel Custard?  It's an exotic dish with a huge fan following!
Though I'm a big fan Of  Caramel custard,  I've always found it eggy !! Even though I use
the best of vanilla pods, the smell of eggs is always overpowering in this recipe..

I was determined to get an eggless version for this one and jumped at this recipe as soon as
I saw it online! I give all credit to Madhura's cooking for this one!  Of course, I have added my
touch to it which I will elaborate below!

Guys, this is a fool proof recipe Please follow it step by step and I'm sure
it will put a smile on your and your loved ones :)

Creamy & Scrumptious 

INGREDIENTS 

CARAMEL:   1/4 CUP OF WHITE CASTOR SUGAR  empty this fully on a pan on low heat keep stirring it till it gets a light golden brown color. Be very careful as the sugar can get burnt very easily at this stage. Make sure to keep stirring throughout so that you distribute the heat on all the granules evenly and not let it burn. Low and slow guys, patience pays! In about 5 min you can see that all the granules have  melted into a beautiful deep amber colored glossy liquid! Remove it IMMEDIATELY from the heat at this stage. Yes. your caramel topping is ready!  

CUSTARD 

ALL AT ROOM TEMPERATURE PLEASE 

 3/4 Cup full fat  milk

3/4 cup full fat plain yoghurt

3/4 CUP sweetened condensed milk 

1/4 tsp vanilla ( I used organic vanilla powder ) 

2TBSP corn flour or Vanilla custard powder 

SLICED! 

METHOD 

Once the Caramel is ready, pour it fully on a tin ( I used my 7" baking pan) make sure to coat the bottom of the tin completely with the caramel. You could also tap a few times so that it's evenly distributed. try to make this process a bit quick as the caramel will harden when it starts to cool down. Don't panick at any stage! It's ok If you don't cover the surface..JUst make sure the caramel is emptied on the tin at the earliest.. At the end it will come together..

Let the coated tin rest on the side, Mix the rest in a bowl evenly, it's that simple.  Just throw in all the Ingredients and mix it till you get a nice smooth mixture. I ran out of corn flour last night so, substituted it with the vanilla Custard powder instead and it turned out well..

 Make sure to combine all the wet ingredients with out any lumps. Fill the prepared caramel coated tin with this custard and steam it for about 35min! YES, you read it right!! It needs to be steamed for about 35 min or until the toothpick comes out clean. It took about 35 min in my steamer and I removed it as soon my cake tester came out clean. You could use a pressure cooker or an Idly cooker to do this. Then, I  let it rest for about 10 min and loosened the sides with a knife and turned over. The result is what you see above!! Super creamy caramel custard. You could serve it chilled or warm!

 Happy Steaming guys :)