I am a very impatient person. Nothing more and nothing less. I dont care what others opinion is. But, am very very impatient...so much so that at one point i bought something worth lakhs just to be done with it...not wanting to ponder over the thoughts and stress myself again and again...So, there is no way that one can get Caramel ready with this kind of patience level. But, after seeing someone charge me 190/- damn bucks for one small cup of CC, i was determined to make it. Whatever it takes, i was willing to face :D
Never lose sight of whats in the pan and never get demoralized by the crystals of sugar is what i have learnt.
The following is what you need :
(any cup, but use the same one for others as well. I used a small tea cup for all measurements)
Sugar - 1/4 of a cup
Milk - 2 cups
Eggs : 3 nos.
Sugar (for caramel) - 1/8 of a cup
Vanilla essence - 4 drops.
One aluminium pan - very important
Water - 4 tablespoons
1. Keep the aluminium pan on low heat and all the 1/8 cup of sugar and 4 tea spoons of water to it. Keep stirring until sugar gets completely dissolved. Add more water if needed.
2. Slight warm the milk, but do not boil it.
3. Mix the milk, 1/4 cup of sugar and 3 eggs in a large bowl and whisk until sugar is completely dissolved.
4. Add the vanilla extract to it at this point.
5. at one point, the sugar from step1 would boil, and get reduced to crystals. Do not lost heart and hope. Keep it on flame and keep stirring. magically, you will see shades of brown appear at one end of the pan and it would beautifully spread to the rest of the content in the pan. Once it reaches the golden yellow color, remove from flame and pour into any mould (non-plastic).
6. Transfer the mould to the refrigerator for 5 mins.
7. Once removed from the refrigerator, pour the milk and egg content in it.
8. Steam this mould for 25 mins.
9. Serve once at room temperature or after refrigerating for 30 mins.
Please note that it does not require 25 minutes for the custard to solidify. But, the longer the duration, the better color your custard gets from the underlying caramel.