Caramel Custard (Creme Caramel) - By Chef Indrajit

Ingredients -

Milk - 1 litre

Sugar - 200 gms (For Custard Mixture)

Sugar - 350 gms (For Caramelization)

Eggs - 20 Nos.

Vanilla Essence - 2 Drops

Fruit - For Garnish

Method -

1. Place 350 gms of sugar in a pan and heat until it melts and turns a golden brown color, forming caramel.

2. Pour the caramel into a baking mould and allow it to rest for 10 minutes, so the caramel sets.

3. Heat the milk until it's warm but not boiling.

4. In another bowl, break the eggs and add 200 gms of sugar. Whisk them together until well combined.

5. Stir in the vanilla essence to the egg and sugar mixture.

6. Gradually mix the warm milk into the egg mixture, whisking continuously to avoid curdling.

7. Strain the combined mixture to remove any lumps and ensure a smooth custard.

8. Pour the strained mixture into the caramelized baking mould.

9. Place the mould in a larger baking dish filled with hot water (double boiler method) and bake at 190°C until the custard is set.

10. Once baked, allow the custard to cool down, then refrigerate overnight.

11. Gently de-mould the caramel custard and serve it garnished with fresh fruits.