INGREDIENTS
1 litre full cream milk
5 eggs
2 tsp butter
2 rounded tsp corn flour
150g sugar (for caramel)
200g sugar (for custard)
7½ heaped tsp gelatin
FOR TOPPING: [optional]
4 tsp sugar; ½ tsp butter: [mix in a pan, pour onto a ‘thali’; powder in mixer when cool]
¼ cup fresh cream: [chill in freezer, add powdered sugar and tbsp milk; whip till firm]
METHOD
Place 150g sugar in a pan on a low fire. Allow to turn golden brown. Stir to avoid over-burning. Add butter and mix. Remove from fire. Separate yolks from whites and keep whites aside. Mix sugar and yolks of eggs and then add milk and corn flour. Mix well and pour into pan with caramel. Heat over a pan with simmering water till it thickens. Stir constantly and remove before milk breaks. Allow to cool. Heat 5tbsp water in a saucepan and remove from fire. Add gelatin and stir till dissolved. (If it doesn’t dissolve, stand pan in hot water.) Add to custard. Leave custard to cool in fridge till half-set [about 2hrs]. Beat egg whites till stiff and beat into custard. Chill till set. Garnish with extra butterscotch [powdered] and whipped cream.
1 litre full cream milk
5 eggs
2 tsp butter
2 rounded tsp corn flour
150g sugar (for caramel)
200g sugar (for custard)
7½ heaped tsp gelatin
FOR TOPPING: [optional]
4 tsp sugar; ½ tsp butter: [mix in a pan, pour onto a ‘thali’; powder in mixer when cool]
¼ cup fresh cream: [chill in freezer, add powdered sugar and tbsp milk; whip till firm]
METHOD
Place 150g sugar in a pan on a low fire. Allow to turn golden brown. Stir to avoid over-burning. Add butter and mix. Remove from fire. Separate yolks from whites and keep whites aside. Mix sugar and yolks of eggs and then add milk and corn flour. Mix well and pour into pan with caramel. Heat over a pan with simmering water till it thickens. Stir constantly and remove before milk breaks. Allow to cool. Heat 5tbsp water in a saucepan and remove from fire. Add gelatin and stir till dissolved. (If it doesn’t dissolve, stand pan in hot water.) Add to custard. Leave custard to cool in fridge till half-set [about 2hrs]. Beat egg whites till stiff and beat into custard. Chill till set. Garnish with extra butterscotch [powdered] and whipped cream.
No comments:
Post a Comment