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Published On: 03 May 2011
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For preparing caramel custard, take sugar and water in a pan and boil until deep golden brown in colour.
Pour the caramel into the serving bowl and coat the sides evenly.
In another vessel whisk eggs, egg yolks, castor sugar and vanilla essence. Pour the milk and whisk it again.
Strain it to the caramel lined bowl.
Place the bowl in a baking dish filled with hot water half-way.
Bake at 160 degree centigrade for 45 min.
Remove the custard from the baking dish and refrigerate overnight.
Transfer the caramel custard to a serving plate carefully before serving.
Caramel custard is ready. Serve cold.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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