Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

March 6, 2010

JELEBI CARAMEL CUSTARD

6 Jelebis (available in any Indian Sweet stall) 3 eggs beaten ½ tsp vanilla essence ½ litre milk 6 tablespoons […]

6 Jelebis (available in any Indian Sweet stall)
3 eggs beaten
½ tsp vanilla essence
½ litre milk
6 tablespoons sugar
A pinch of salt
4 tablespoons flour
1 teaspoon butter
Take a flat bottomed baking dish and grease it well with butter. Boil the milk and keep aside. Pre heat the oven till slightly warm. When the milk is slightly cold add the eggs, vanilla essence, flour and sugar and beat well till there are no lumps. Pour a thin layer of this mixture into the baking dish and let it set in the warm oven till it forms a base. Take out the dish and arrange the Jelebis in it. Pour the rest of the mixture over the Jelebis and bake for about 15 to 20 minutes till the custard sets and is golden brown on top. The custard should be moist and not dry. Garnish with sliced cashewnuts or pistachios.

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Article written by Bridget White-Kumar
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